Banana Layered Cake (Lapis Legit Pisang)

 I miss making layered cakes (something I enjoy doing) and furthermore I still have some bananas to be cleared. Found a good matched recipe & gave it a try. My mum likes banana cakes so I'm testing this recipe and if ok, I'm planning to make for my mum when I visit her next time. The cake turned out to be very moist and strong banana taste...lovely! What I also like about it, is using only 12 eggs unlike most of the layered cakes. I will definitely make this again and for my mum!

By: Roz@HomeKreation
Source with compliments: Rima
Recipe retyped & simplified for my ease of reference.
Makes 8" square
INGREDIENTS:

110g HK Flour*

200g Vanilla Ice Cream Powder*
1 tsp Baking Powder* (* sifted together) 

400g Butter

200g Bananas - mashed 

4 Egg Whites
12 Eggs Yolks

240g Caster Sugar (HomeKreation: reduced to 230g)

1 tsp Banana Essence (HomeKreation: skipped) 

Yellow & Green Colouring

METHOD:
1. Beat butter until soft and add mashed bananas. Mix well and set aside.

2. Beat egg whites until fluffy. 
Add sugar little by little and continue to beat until thick.
Add egg yolks one by one and beat again until it thick and fluffy. 
Turn speed to low and add sifted flour a little at a time and continue to beat till well combined.
Mix in butter mixture and banana essence with rubber spatula to blend well.

3. Divide the batter into two equal portions and color each yellow & green.

4. Spread 6 spoons into a lined & greased tin.
Bake using grill function until surface is browned.
Repeat with alternate color until all used up.
Bake last layer at 180C for 10mins.