Recipe(tried): Cordon Rose Banana Cake Sour

After discussion in the chat room with couple of people, I decide to make my banana cake today... Well, it did turned out delicious!!! I baked the cake in a 30cm long tin (about the same capacity of a 9 x 5 x 3 loaf pan.) It took me about 50 minutes than the suggested time. I was a bit weiry about the lemon zest and NO nuts in the cake, but the cake stands beautifully by itself. I didn't frost the cake with the chocolate ganache. Instead, I leave the ganache in a airtight container and spread it on the slices for those who like it coz I can't eat chocolate. This was supposed to be our dessert tonight... (It's only 4:37pm now.) But We couldn't resist the temptation to have a small slice for tea... Yum! I guess we will have a late dinner then... I am full!
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Cordon Rose Banana Cake (from the Cake Bible, p. 69-70)
serve 8

Ingredients:
2 large ripe bananas, about 8 oz.
2 oz. Sour cream
** For extra moistness you can use up to 4 oz. Sour cream
2 large eggs about 3.5 oz.
2 t. grated lemon zest
2 t. vanilla
7 oz. (2 cup) Sifted cake flour
** I haven't been able to find cake flour in supermarket here in Melbourne. Therefore, I always use 14 T. plain flour + 2 T. cornflour(cornstarch) to make up one cup of substitution for cake flour. And this works like a charm!)
6 oz. Sugar
1 t. baking soda
t. baking powder
t. salt
5 oz. Unsalted butter (must be softened)

Preheat the oven to 350F.

One 9x 2 inch cake tine or 9 inch springform pan, greased, bottom lined with parchment or wax paper, and then greased again and floured.

In a food processor process the banana and sour cream until smooth. Add the eggs, lemon zest, and vanilla and process briefly, just to blend.

In a large mixing bowl combine the dry ingredients and mix on low speed for 30 sec to blend. Add the butter and the banana mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 minutes to aerate and strengthen the cake's structure. Scrape down the sides. Gradually add the remaining banana mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and develop the structure. Scrape down the sides.

Scrape the batter into the prepared pan and smooth the surface with a spatula. Bake 30 - 40 minutes or until a wire cake tester inserted in the center comes out clean and the cake spring back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.

Store: airtight: 2 days room temperature, 5days, refrigerated, 2 month, frozen
Serve: room temperature
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Sour Cream Ganache (p. 275)
Makes 2 2/3 cups
(enough to frost one 9 x 2 inch cake layer)

Ingredients:
12 oz. bittersweet chocolate
14 oz. Sour cream

In a double boiler set over hot water or in a microwave on high powder, stirring every 10 sec, melt the chocolate. Remove from the heat and add the sour cream. Stir with a rubber spatula until uniform in color. If the pan feels warm, transwer to a bowl.
Use at once or store, and when ready to use soften by placing the bowl in a water bath or a micorwave for few seconds, stirring gently.

Store: 3 days room temp. 3 weeks, refrigerated, 6 months frozen.
Pointers for success: the chocolate ,must be still warm and the sour cream room temperature when combined or the chocolate will lump.