Serving size: Serves 8
1 cup (125g) soy flour
3/4 cup (110g) corn cornflour
1 1/4 teaspoons bicarbonate of soda
1/2 cup (50g) cocoa powder
1 1/4 cups (275g) caster sugar
150g butter, melted
1 tablespoon white vinegar
1 cup (250ml) evaporated milk
1/2 cup mashed banana – 1 large overripe banana (230g)
2 tablespoons raspberry jam
300ml thickened cream, whipped
1. Preheat oven to moderate (180Â°C). Grease two 22cm-round sandwich pans; line bases with baking paper.
2. Sift flours, bicarbonate soda, cocoa powder and sugar into a large bowl; add butter, vinegar and milk. Beat with electric mixer on low speed 1 minute; add eggs, banana and jam, beat on medium speed 2 minutes. Pour cake mixture into prepared pans.
3. Bake in moderate oven about 30 minutes. Stand cakes in pans 5 minutes, before turning onto wire racks to cool.
4. Sandwich cakes with whipped cream.