Banana Cream Cake with Banana Custard Filling

Banana Cream Cake with Banana Custard Filling
DO YOU REMEMBER that good old southern cooking?
This recipe is in our Vol. 1 Cookbook
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Ingredients
Cake layers
1/2 CUP SHORTENING
1 1/2 CUPS GRANULATED SUGAR
3 EGG YOLKS AT ROOM TEMPERATURE SAVE THE EGG WHITES
3 RIPE BANANAS
1/2 CUP BUTTERMILK
2 CUPS SELF-RISING FLOUR (WHITE-LILY)
Banana custard
1 CUP EVAPORATED MILK
1 CUP WATER
1/3 CUP SELF-RISING FLOUR
1/2 CUP GRANULATED SUGAR
3 EGG YELLOWS
1 CUP MASHED RIPE BANANAS
Cake layers
Preheat the oven to 350 degrees. In a mixing bowl, mix shortening and sugar with an electric mixer until fluffy. Add egg yolks, bananas, and buttermilk and mix well at a medium speed. Turn speed to lowest stetting and add flour 1/2 cup at a time.
Mix batter for 2 minutes on med/low. Transfer batter to a large bowl. Wash your mixing bowl and dry it well. Add egg whites. Beat on highest speed for 3 minutes or until stiff peaks form when pulling beater out of egg whites.
Using a large spatula, fold egg whites into cake batter. Pour batter into 3 round well-greased and floured cake pans. Bake at 350 degrees until middle rises and toothpick comes out clean. (Check after 25 minutes has passed).
Take out of oven and rest 5-10 minutes. Flip cakes out of panonto parchment paper. Coolon wire cookie sheet racks.
Banana custard
In a glass batter bowl combine flour & sugar and whisk well. Add milk and water-whisk. Add egg yellows-whisk.
Now add mashed bananas-whisk. Place in microwave for 3 minutes on high.
Take out mix well making sure to whisk bottom and sides of bowl. Place back into microwave and put on 1- minute intervals until thick and creamy. Cool in shallow dishes.