# Sponge Cake with Banana and Chocolate

Recipe by [Oleksandr Bondar](https://fridge.menu/en/u/oleksandrbondar)

A light hazelnut sponge layered with vanilla custard cream, banana slices, dark chocolate and Daim bits.

Servings: 8 · Prep 30 min · Cook 63 min · Desserts

Vegetarian · Contains: gluten, milk, nuts, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Sponge Cake with Banana and Chocolate](https://image.fridge.menu/adaptations/cjiajjdf/2a84aa893f2a798ce9dfe347afb3f73790f873fd326da456652b2763601d9f2d.jpg)

## Ingredients

- 75 g [Hazelnuts](https://fridge.menu/en/i/hazelnut)
- 5 pcs [Eggs](https://fridge.menu/en/i/eggs)
- ½ pcs [Vanilla pod](https://fridge.menu/en/i/vanilla-pod)
- 125 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 70 g [Butter](https://fridge.menu/en/i/butter)
- 100 g [Plain flour](https://fridge.menu/en/i/flour)
- 1 pinch [Salt](https://fridge.menu/en/i/salt)
- 1½ tsp [Baking powder](https://fridge.menu/en/i/baking-powder)
- 1 pcs [Vanilla pod](https://fridge.menu/en/i/vanilla-pod)
- 6 pcs [Egg yolks](https://fridge.menu/en/i/egg-yolk)
- 120 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 30 g [Cornflour](https://fridge.menu/en/i/corn-starch)
- 500 ml [Milk](https://fridge.menu/en/i/milk)
- 200 ml [Double cream](https://fridge.menu/en/i/whipping-cream)
- 3 pcs [Banana](https://fridge.menu/en/i/banana) — sliced
- 150 g [Dark chocolate](https://fridge.menu/en/i/dark-chocolate) — roughly chopped
- 100 g Daim bar — roughly chopped
- 300 ml [Double cream](https://fridge.menu/en/i/whipping-cream)

## Steps

1. Preheat the oven to 150°C (fan) and roast the hazelnuts for 15 minutes, until the skins are brittle and start to crack. (15 min)
2. Wrap the hazelnuts in a clean cloth and rub to remove the skins. Put the nuts in a food processor and grind to a fine flour. (5 min)
3. Separate the eggs — whites in one bowl, yolks in another. Whisk the whites to a stiff, glossy foam that holds peaks. (4 min)
4. Split the vanilla pod lengthways, scrape out the seeds with a knife and mix them with the sugar. Whisk the vanilla sugar and yolks to a pale, airy mixture. (3 min)
5. Add the hazelnut flour and butter to the yolk mixture and fold in quickly to combine. (1 min)
6. Mix the flour, salt and baking powder, sift into the batter and fold in quickly. (1 min)
7. Gently fold a few spoonfuls of the whisked egg whites into the batter, then very carefully fold in the rest of the airy whites. (2 min)
8. Spread the batter into a greased tin about 20 cm across and level with a spatula.
9. Bake the sponge in an oven preheated to 165°C (fan) for 45–50 minutes. (48 min)
10. Let the sponge cool completely in the tin, then remove it and slice into 3 layers.
11. Split the vanilla pod lengthways and carefully scrape out the seeds with a knife. Mix the vanilla seeds with the sugar. (1 min)
12. Stir the vanilla sugar, yolks and cornflour together well in a saucepan. (8 min)
13. Pour in the milk and heat slowly, stirring constantly, until the custard comes to the boil and thickens to a thick vanilla consistency.
14. Pour the custard into a bowl, cover the surface with cling film and chill until completely cold. (90 min)
15. Whip the cold double cream to a soft peak and carefully fold it into the chilled vanilla custard. (2 min)
16. Place the first sponge layer on a serving plate and spread a generous layer of the custard cream over it. (2 min)
17. Arrange banana slices over the cream and sprinkle with dark chocolate and Daim. (2 min)
18. Repeat with the remaining layers. Save a little for decoration and keep one layer of cream for the top. (3 min)
19. Spread the cream over the top of the cake and sprinkle with the remaining chocolate and Daim. (2 min)
20. Whip the double cream for decoration, fill a piping bag fitted with a star nozzle and pipe around the sides of the cake. (3 min)

Published 2026-10-08

https://fridge.menu/en/r/banana-chocolate-sponge-cake-cjiajjdf

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