Banana Pudding Cake Recipe

In a large bowl, beat the 3 egg yolks with the 1/2 cup sugar until pale and creamy. Set this aside.

In the bowl of an electric mixer, whip the 7 egg whites until they form stiff peaks.

Add the 1 tablespoon baking powder, 3 cups processed vanilla wafers, and 1 teaspoon cocoa powder to the egg yolk mixture. Stir to combine.

Gently fold about a quarter of the whipped egg whites into the larger bowl to lighten the batter, then carefully fold in the remaining whites until just combined.

Line a jellyroll sheet pan with parchment paper, making sure it covers all sides, then spray the paper with non-stick floured baking spray.

Let the cake cool completely on the sheet pan, which will take at least 30 minutes to an hour.

While the cake cools, combine the 1/2 cup sugar, 1 cup flour, and 1 dash salt in the top of a double boiler. Blend in the 3 egg yolks and 2 cups milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes, until the mixture thickens enough to coat the back of a spoon.

Remove the custard from the heat and stir in the 1 teaspoon vanilla extract.

Once the cake is fully cooled, carefully lift the parchment paper, remove the cake from the pan, and place it on a flat surface. Starting from one of the short ends, cut the cake into three even pieces.

Spread half of the custard over the top of the first cake layer, then cover it with about one third of the sliced bananas. Take about one third of the crumbled vanilla wafers and sprinkle them over the custard and banana layer.

Top with the next piece of cake and repeat the layering process, making sure to reserve a few banana slices and crumbled cookies for the final topping.

Spread the final amount of custard onto the top layer of cake. Refrigerate the entire cake for at least 2 hours, or until you're ready to serve.

Just before serving, prepare the whipped cream topping.

Spread the whipped cream evenly over the chilled cake. Top with the remaining banana slices and crumbled wafers.

For the freshest look, it's best to add the fresh bananas and cookies right before serving, as bananas tend to brown quickly. If you need to prep them ahead, sprinkle the banana slices with a bit of lemon juice and store them in an airtight container.