Banana Cake Roll
Overview
Using ripe bananas to make cakes is really delicious. The rich banana flavor is fascinating and you can eat a lot without realizing it. Friends who like bananas really don’t miss it.
Tags
Ingredients
Steps
-
spoon of lemon juice is ready.
-
Add ripe bananas and mash.
-
Separate egg whites and yolks.
-
Add corn oil to egg yolks in portions and stir evenly.
-
Add water and rum in portions and stir evenly.
-
Add mashed banana and mix well.
-
Sift in the flour and cornstarch and mix evenly.
-
The mixed egg yolk paste will be thick and smooth, cover with plastic wrap and set aside.
-
Preheat the oven to 170 degrees, drop lemon juice into the egg whites, add sugar in 3 times, and beat at high speed to low speed.
-
Beat until you can pull out the small curved hook, which is a wet foaming state.
-
Add 1/3 of the egg white paste to the egg yolk paste, mix evenly, do not stir in circles.
-
Then pour the mixed egg yolk paste into the remaining egg white paste, and mix evenly.
-
The mixed batter should be thick and smooth. If it is too thin, it means defoaming.
-
Pour into a baking sheet lined with greaseproof paper and shake vigorously to release large air bubbles. Place in the preheated oven on the middle rack for about 18 minutes. Turn on the heat and bake for another 2 minutes.
-
Immediately place the baked cake upside down on the baking grid.
-
Tear off the oil paper and let it dry until it reaches palm temperature.
-
Use a rolling pin to roll up one end, wrap it in oil paper, let it cool completely and then peel off the oil paper.
-
Cut into pieces and serve on a plate.
-
Rich banana flavor.
