Coffee & Banana Roll Cake

  1. Preparation: Add the coffee, butter, and milk to a mug and melt together in a microwave and leave to cool.
  2. Sift together the flour and cornstarch.
  3. Preheat the oven to 180C.
  4. Add the sugar to the egg whites in 3 batches and whisk thoroughly until stiff peaks form.
  5. Line a baking tray with baking paper.
  6. Next, with the same hand mixer you used on the egg whites, whisk the egg yolks in a separate bowl and add the coffee mixture and sifted ingredients.
  7. Whisk well until the mixture looks like a loose mayonnaise.
  8. Add the whisked egg whites in 3 batches into the egg yolk mixture and mix with a whisk.
  9. Refer to the photo.
  10. Drop the hand mixer!
  11. Mix together slowly with the whisk, whisking the mixture upwards as if you are scooping it out.
  12. Pour the mixture into the lined baking tray.
  13. Bake on the middle shelf of the preheated oven at 180C for 10 minutes (or possibly a little longer).
  14. Take the tray out of the oven and lightly cover with a paper towel.
  15. Wrap the sponge (and paper towel) lightly with cling film and let cool.
  16. Whip the cream until it forms stiff peaks and if you're using it, add the rum.
  17. Spread over the sponge and lay over some bananas, cut lengthways, in a line and roll.
  18. Roll the cake over so that the edges of the sponge are on the bottom of the cake and transfer to a new baking sheet.
  19. Roll again and chill in the fridge to finish.
  20. This time I didn't use so much coffee in the sponge so I topped it up by adding more coffee into the cream (mix 1 teaspoon of instant coffee 1 one teaspoon of rum).

egg yolk, coffee, butter, milk, flour, cornstarch, egg whites, sugar, banana, sugar

Taken from cookpad.com/us/recipes/142973-coffee-banana-roll-cake (may not work)

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