1. Heat your oven to 180°C and grease a flan pan really well.
2. Dust it lightly with flour and tap out the excess so nothing sticks later.
3. In a mixing bowl, cream 3 extra-large eggs with 1 cup caster sugar (250 ml) until the mixture looks pale, slightly thick, and glossy. 
4. Add 1¼ cups self-raising flour (300 ml), already sifted, and gently fold it in so you don’t knock out all the air.
5. Pour in 3 tbsp water (45 ml) and mix just until the batter is smooth and pourable. Don’t overmix or the sponge can turn dense.
6. Pour the batter into the prepared flan pan and gently level the top.
7. Bake for 15 minutes, or until lightly golden and springy when touched.
8. Let the sponge cool in the pan for about 10 minutes, then turn it out onto a rack to cool completely before filling.
9. Once cool, layer sliced bananas over the sponge base, spoon 1/2 cup caramel treat over the bananas, then top with 1 cup whipped fresh cream (250 ml).
10. Drizzle chocolate ganache over the cream and use a toothpick to swirl a simple design. Finish with maraschino cherries on top.

Filling Variations

1. Sweetened whipped cream with any canned fruit you love
2. Thick custard, canned fruit, and fresh cream
3. Caramel treat with cream and sliced bananas, always a winner