Damien’s Banana Sponge with Chocolate Mousse and Caramel Sauce

Recipe by: Damien Stemmet 

Banana sponge

500ml cake flour
7,5ml Royal Baking Powder
180ml butter
160ml brown sugar
2 large eggs
1 cup mashed bananas
7,5ml vanilla essence
80ml Parmalat custard

Custard mousse:

750ml Parmalat custard
4 egg yolks
Stick cinnamon
40ml corn flour, slaked with custard

Caramel sauce

1 ¼ cup heavy cream
125ml brown sugar
125ml golden syrup
¼ cup butter  

For the tuile:

90g water
40g oil
10g cornflour


Banana batter
1. Mash bananas and set aside, beat the butter and sugar until pale and fluffy then beat in 1 egg at a time incorporating the egg through
2. Sift together dry ingredients and fold through the wet mixture and bananas
3. Bake @ 160’C until cooked through.

For the mousse:

1. Place all the ingredients in a pot over a low heat and whisk until thickened and cornflour has cooked through

For the caramel:

1. In a sauce pan on a medium heat allow the sugar and golden syrup to caramelize until lightly golden/hazelnut colour and add in the butter and cream and allow to cook until dissolved.

For the tuile:

1. Place all the ingredients into a squeeze bottle and in a hot ungreased pan drop some of the mixture in the pan and allow to completely cook until set.


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