Place another cake layer on top and repeat with more icing and the remaining caramel. Fill the area inside of the buttercream border with half of the caramel. Pipe a border on top of the cake about a ¼ inch in from the edge. Place one cake layer onto a cake stand or serving platter. Transfer about one-quarter of the icing into a piping bag fitted with a large round tip. Add the salt and vanilla and beat to combine. With the mixer still on high, begin adding the butter, 1 to 2 tablespoons at a time, incorporating after each addition and occasionally scraping down the bowl. Place the bowl on a stand mixer fitted with the whisk attachment, and beat at high speed until the meringue has cooled to 70 F, 3 to 4 minutes. In the bowl of a stand mixer set over a pot of simmering water, whisk the egg whites and sugar until warm to the touch and the sugar is no longer grainy when rubbed between your fingers. Pour the sauce into a heatproof bowl and set aside to cool. Stand back while you slowly add the warmed cream while stirring, and then stir in the salt. Stir until the mixture reaches a medium amber colour and is fully melted, then remove from the heat. Spray three 9-inch baking pans with nonstick baking spray. Heat the sugar in a medium saucepan over medium heat until it begins to melt and caramelize. Run a knife around the edge of the pans and turn the cakes out onto a wire rack to cool completely. Let the cakes cool in the pans for 10 minutes. Bake until a toothpick inserted in the centre comes out mostly clean and the tops have started to brown slightly, about 35 to 40 minutes. Spread the batter evenly among the prepared pans. In another large bowl, whisk together bananas, pineapple, oil, eggs and vanilla. In a large bowl, whisk together flour, sugars, baking soda, spices and salt. Grease and flour three 10-inch cake pans and line the bottom of each with a round of parchment paper. 3 cups (681 g) unsalted butter, at room temperature.1½ cups or one 398-mL can crushed pineapple, drained.1½ cups (171 g) chopped pecans, toasted.
#Hummingbird cake recipe plus#
1¾ plus 2 tbsp (371 g) packed light brown sugar.4 cups (568 g) all-purpose flour, sifted.Vincent baked a hummingbird cake for his Showstopper in the Season 5 finale of The Great Canadian Baking Show.īy Vincent Chan Ingredients Hummingbird Cake: And to top it off: a silky blanket of Swiss meringue buttercream. In this recipe, a generous helping of salted caramel is sandwiched between three layers of the spiced banana-pineapple cake. The hummingbird cake - most likely from Jamaica and named after the country’s national bird, the streamertail hummingbird - combines the natural sweetness of bananas and pineapple with pecans, cinnamon and ginger. This dessert will have your taste buds humming! (Geoff George/The Great Canadian Baking Show)
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