Banana Split Icebox Cake

Total Time: 48 mins Preparation Time: 30 mins Cook Time: 18 mins

Ingredients

• Servings: 12
• 3 (8 ounce) cartons low-fat vanilla yogurt
• 1/2 cup powdered sugar
• 3/4 cup thinly sliced ripe banana
• 1 cup sifted cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 eggs, separated
• 1 cup sugar, divided
• 2 teaspoons vanilla extract
• 1/4 cup water
• 2 egg whites
• vegetable oil cooking spray
• 1/2 cup low sugar strawberry spread (jam)
• 3/4 cup sliced ripe banana
• 1 teaspoon lemon juice
• 2 tablespoons chopped walnuts, toasted
• 1/2 ounce semisweet chocolate, melted

Recipe

• 1 place colander in a 2 quart glass measure or medium bowl.
• 2 line colander with 4 layers of cheesecloth.
• 3 allowing cheese cloth to extend over outside edges.
• 4 spoon yogurt in colander.
• 5 cover loosely with plastic wrap, chill 1 1/2 hours.
• 6 spoon yogurt cheese into a bowl, discard liquid.
• 7 add powdered sugar, stir well.
• 8 reserve 1 cup yogurt cheese mixture, cover and chill.
• 9 add 3/4 cup thinly sliced banana to remaining yogurt cheese mixture, stir gently.
• 10 cover and chill.
• 11 combine cake flour, baking powder and salt, stir well and set aside.
• 12 beat 3 eggs yolks in a large mixing bowl at high speed of an electric mixer for 1 minute.
• 13 graduallly add 3/4 cup sugar, beating constantly until egg yolks are thick and pale (about 5 minutes).
• 14 add vanilla and 1/4 cup water, beating at low speed until blended.
• 15 add flour mixture to egg yolk mixture, beating at low speed until blended, set aside.
• 16 beat 5 egg whites (at room temperature) at high speed on an electric mixture until foamy.
• 17 gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
• 18 gently stir one fourth of egg mixture into batter.
• 19 gently fold in remaining egg mixture.
• 20 coat 2 (9inch) round cakepans with cooking spray and line bottoms with wax paper.
• 21 coat wax paper with cooking spray.
• 22 pour batter evenly into prepared pans.
• 23 bake at 375f degrees for 18 minutes or until cake springs back when touched lightly in centre.
• 24 let cool 10 minutes in pan on wire racks.
• 25 loosen cake from sides of pan, using a narrow metal spatula, and turn out onto wire racks.
• 26 peel off wax paper, cool completely.
• 27 place 1 cake layer, top side up, on a serving plate.
• 28 spread evenly with strawberry spread, spoon banana mixture evenly over strawberry spread, and top with remaining cake layer.
• 29 spread evenly with reserved yogurt cheese mixture.
• 30 combine 3/4 cup sliced banana and lemon juice, toss gently.
• 31 drainand discard juice.
• 32 arrange sliced banana on top of cake, sprinkle with walnuts.
• 33 drizzle chocolate over top of cake.
• 34 chill 1 hour.
• 35 store loosely covered in refrigerator.