Grandma’s Apple & Banana Cream Cake

A Stunning Homemade Cake Bursting with Fresh Fruit and Creamy Custard Flavor

Looking for a show-stopping dessert that combines elegance, freshness, and classic Italian flavor?

This Sponge Cake with Apples, Bananas, Pastry Cream, and Strawberries is your new go-to recipe!

Light and fluffy with a fruity filling and velvety custard topping, it’s the perfect dessert for spring and summer gatherings, birthdays, or just to impress your guests.

This cake is inspired by the simplicity of a traditional Torta Margherita (Italian sponge cake), made extra special with the surprise inside: a delicious fruit medley of apples and bananas.

Finished with a luscious layer of homemade pastry cream and crowned with juicy fresh strawberries, it’s as beautiful as it is tasty.

💛 Why Nonna Loves This Cake

• It blends tradition with fresh fruit — just how she likes it.

• Moist, fluffy, and filled with love.

• Perfect for treating her grandkids at snack time.

• Fills the house with the scent of vanilla and fresh fruit.

⏱ Time Required

• Prep Time: 25 minutes

• Baking Time: 35–40 minutes

• Total Time: ~1 hour and 10 minutes

• Servings: 8–10

🧁 Ingredients

For the Sponge Cake:

• 3 eggs

• 1 cup (200 g) sugar

• 1 cup (240 ml) milk

• ½ cup (120 ml) vegetable oil

• 2 cups (250 g) all-purpose flour

• 1 packet baking powder (about 1 tbsp / 16 g)

• 1 tsp vanilla extract

• 1 pinch salt

For the Fruit Filling:

• 2 apples, peeled and diced

• 2 ripe bananas, sliced

• 1 tbsp brown sugar

• Juice of ½ lemon

For the Pastry Cream:

• 2 cups (500 ml) whole milk

• 4 egg yolks

• ½ cup (100 g) sugar

• ¼ cup (30 g) cornstarch (or all-purpose flour)

• Lemon zest or vanilla

For the Topping:

• Fresh strawberries, sliced

• Powdered sugar, to dust (optional)

• Cake glaze or clear jelly, optional for shine

🍽 Instructions

🔹 Make the Pastry Cream:

1. Heat milk with lemon zest or vanilla until it begins to simmer.

2. In a bowl, whisk egg yolks with sugar. Add cornstarch and mix.

3. Temper the eggs by slowly adding some hot milk while whisking.

4. Pour everything back into the pot and cook on low, stirring until thickened.

5. Transfer to a bowl, cover with plastic wrap touching the surface, and let cool.

🔹 Prepare the Fruit Filling:

1. Chop apples and bananas, toss with brown sugar and lemon juice. Set aside.

🔹 Make the Sponge Cake:

1. Beat eggs and sugar until light and fluffy.

2. Add milk, oil, vanilla, and a pinch of salt.

3. Gradually fold in flour and baking powder.

4. Pour half the batter into a greased and floured 9″–10″ (22–24 cm) round cake pan.

5. Layer the apple-banana mixture evenly. Pour remaining batter on top.

6. Bake at 350°F (175°C) for 35–40 minutes. Toothpick should come out clean.

🔹 Assemble the Cake:

1. Once cake is cooled, spread pastry cream evenly over the top.

2. Decorate with sliced strawberries.

3. Optionally, brush strawberries with clear jelly for shine.

4. Chill 30 minutes before serving. Enjoy!

📊 Nutrition Facts (Per Serving)

💡 Nonna’s Tips

• Try swapping strawberries for peaches or blueberries in the summer.

• Add a splash of Limoncello or orange liqueur to the pastry cream for extra flavor.

• A pinch of cinnamon in the fruit filling adds a warm, cozy touch.

• Store in the fridge and enjoy within 2 days.

Fruit-Lovers' Sponge Cake

This cake is inspired by the simplicity of a traditional Torta Margherita (Italian sponge cake), made extra special with the surprise inside: a delicious fruit medley of apples and bananas. Finished with a luscious layer of homemade pastry cream and crowned with juicy fresh strawberries, it’s as beautiful as it is tasty.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Italian Cakes

Cuisine Italian

Servings 10

Notes

Ingredients

For the Sponge Cake:

• 3 eggs
• 1 cup (200 g) sugar
• 1 cup (240 ml) milk
• ½ cup (120 ml) vegetable oil
• 2 cups (250 g) all-purpose flour
• 1 packet baking powder (about 1 tbsp / 16 g)
• 1 tsp vanilla extract
• 1 pinch salt

For the Fruit Filling:

• 2 apples, peeled and diced
• 2 ripe bananas, sliced
• 1 tbsp brown sugar
• Juice of ½ lemon

For the Pastry Cream:

• 2 cups (500 ml) whole milk
• 4 egg yolks
• ½ cup (100 g) sugar
• ¼ cup (30 g) cornstarch (or all-purpose flour)
• Lemon zest or vanilla

For the Topping:

• Fresh strawberries, sliced
• Powdered sugar, to dust (optional)
• Cake glaze or clear jelly, optional for shine

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🍽 Instructions

🔹 Make the Pastry Cream:

1. Heat milk with lemon zest or vanilla until it begins to simmer.
2. In a bowl, whisk egg yolks with sugar. Add cornstarch and mix.
3. Temper the eggs by slowly adding some hot milk while whisking.
4. Pour everything back into the pot and cook on low, stirring until thickened.
5. Transfer to a bowl, cover with plastic wrap touching the surface, and let cool.

🔹 Prepare the Fruit Filling:

1. Chop apples and bananas, toss with brown sugar and lemon juice. Set aside.

🔹 Make the Sponge Cake:

1. Beat eggs and sugar until light and fluffy.
2. Add milk, oil, vanilla, and a pinch of salt.
3. Gradually fold in flour and baking powder.
4. Pour half the batter into a greased and floured 9"–10" (22–24 cm) round cake pan.
5. Layer the apple-banana mixture evenly. Pour remaining batter on top.
6. Bake at 350°F (175°C) for 35–40 minutes. Toothpick should come out clean.

🔹 Assemble the Cake:

1. Once cake is cooled, spread pastry cream evenly over the top.
2. Decorate with sliced strawberries.
3. Optionally, brush strawberries with clear jelly for shine.
4. Chill 30 minutes before serving. Enjoy!

Keyword apple cake, custard cake, banana cake,

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