It is no trifling feat to create a stable whipped cream that holds up layers of fluffy angel cake, fresh bananas, and roasted pecans. Top it all off with a rich caramelized toffee sauce for a dessert that is light, yet creamy, crunchy, and sure to please.
Angel Food Cake
Ingredients
- 14g (1Tbsp) Unsalted Butter
- 9g (1Tbsp) All-Purpose Flour
- 240g (8 ea) Large Egg Whites
- 112g (9 Tbsp) Sugar
- ½ Vanilla Bean Pod
- 2.5g (3/4tsp) Tartaric Acid
- 90g (10 Tbsp) All-Purpose Flour
- 112g (9 Tbsp) Sugar
Equipment
- Small Heavy Bottom Pan
- Pastry Prush
- Stand Mixer
- 6 Inch Angel Food Cake Pan
- Sieve
Timing
Active Time: 15 Minutes
Total Time: 1 Hour 15 Minutes
Yield
One 6 Inch Angel Food Cake
-
Prepare Angel Food Cake Pan
Preheat the oven to 320°F.
Melt the butter in a small heavy bottom and using the pastry brush, evenly lubricate the inside of the angel food cake pan.
Add the first measurement of flour (9g 1Tbsp) and coat the entire pan in flour. Flip upside down and gently tap on a hard surface to remove any excess flour.
-
Mix Cake Batter
In a stand mixer with the whisk attachment, add the egg whites and whip on low speed for 5 minutes.
Increase speed to medium and whip for another 2 minutes or until frothy.
Dry mix sugar and tartaric acid in separate dish before use. The tartaric acid is used to stabilize the proteins in the egg whites. Slowly add the sugar mixture until it’s all incorporated.
Scrape the vanilla beans, add the seeds and mix for an additional 5 minutes or until medium peaks.
Meanwhile, sieve the remaining flour (90g / 10 Tbsp) and sugar (112g / 9 Tbsp). Once the whites have reached medium peaks by hand gently fold in the sieved flour and sugar.
-
Bake Angel Food Cake
Pour the batter into the prepared angel food cake pan and place in oven.
Cook for 45 minutes or a toothpick is inserted and comes out clean.
Toffee Sauce
Ingredients
- 100g (½ Cup) Sugar
- 30g (2 Tbsp) Water
- 120g (½ Cup) Heavy Cream
- 13g (1Tbsp) Vanilla Extract
- 3g (½ tsp) Salt
- 113g (½ Cup) Unsalted Butter (cubed) (left cold in the refrigerator)
Equipment
- Medium Heavy Bottom Pan
- Pastry Brush
- Candy Thermometer
Timing
Active Time: 15 Minutes
Total Time: 30 Minutes
Yield
1 ½ Cups
-
Caramelize Sugar
Place the sugar and water in a heavy bottom medium sized pan and place on the stove on medium high heat.
Once the sugar comes to a boil, gently wash the sides of the pan with a clean pastry brush and freshwater. This will help eliminate any chance of crystallization.
Cook until the caramel reaches 360°F or a medium amber.
-
Add Cream
Immediately and carefully pour in the heavy cream, being careful not to burn yourself as it might splatter.
Add the vanilla extract and salt and bring to a boil.
-
Add Butter, Cool
Once boiled, remove from the heat and gently add the chilled cubed butter, one cube at a time until it is all melted. This will help maintain a nice sheen.
Set aside to cool.
Stabilized Whipped Cream
Ingredients
- 946ml (4 Cups) Heavy Cream
- 9.5g (4 tsp) Instagel
- 35g (¼ Cup) Powdered Sugar (sieved)
- 9g (1 Tbsp) Vanilla Extract
Equipment
- Stand Mixer
- Sieve
Timing
Active Time: 5 Minutes
Total Time: 10 Minutes
Yield
4 Cups
-
Whip Heavy Cream & Prepare Dry Ingredients
Place the heavy cream in a stand up mixer with the whisk attachment.
Whip on low speed for 2 minutes.
Meanwhile, combine the instagel and powdered sugar and whisk together in a separate bowl.
After whipping on low for 2 minutes, increase the speed to medium and whisk until soft peaks.
-
Combine Ingredients
Slowly pour in your dry ingredients, followed by the vanilla extract.
Whip until medium to firm peaks, about another 1 – 2 minutes.
Wrap and place in the refrigerator until needed.
Candied Pecans
Ingredients
- 900g (4 Cups) Vegetable Oil
- 109g (1Cup) Half Pecans
- 50g (1/2 Cup) Powdered Sugar
Equipment
- Large Heavy Bottom Pan
- Fryer Thermometer
- Mixing Bowl
Timing
Active Time: 5 Minutes
Total Time: 15 Minutes
Yield
1 Cup
-
Prepare Pecans
Preheat fryer oil to 350°F in a large heavy bottom pan.
Place the nuts in a pot, cover them with water and bring them to a boil.
Meanwhile, combine the nuts and sugar in a mixing bowl and combine until the nuts are nicely coated.
-
Fry Pecans
Carefully place in the fryer and cook until golden brown.
Remove with a slotted spoon and drain on a paper towel.
Trifle Plating
Ingredients
- 5 Bananas, Sliced
- 1 Recipe Toffee Sauce (above)
- 1 Recipe Angel Food Cake (above)
- 1 Recipe Candied Pecans (above)
- 1 Recipe Stable Whipped Cream (above)
Equipment
- 1 Trifle Dish
Timing
Active Time: 5 Minutes
Total Time: 5 Minutes
Yield
1 Trifle
-
Layer Ingredients
In a trifle dish place a layer of the angel food cake on the bottom drizzle it with ⅓ of the toffee sauce and garnish with candied pecans and bananas.Cover that layer with stable whipped cream.
repeat the layer three times or until you have reached the top of the dish.
-
Garnish Trifle
Garnish the top of the trifle with any remaining toffee sauce candied pecans and bananas.
Alternatively this can be made as a parfait in a parfait glass for individual serving.
Summary
Recipe Name
Heavenly Banana Toffee Trifle
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
1 comment
October 13, 2020 10:40 am
[…] Link: Heavenly Banana Toffee Trifle Plant-Based Banana Toffee Trifle Rapid Infusion Vanilla […]