Banana Cake Roll

Taste: Sweet; Technique: Baking; Time: One hour; Difficulty: Ordinary.

Banana Cake Roll Cooking Steps

Prepare 1 tablespoon of lemon juice.

Mash the ripe banana into a puree.

Separate egg whites and egg yolks.

Add corn oil to egg yolks and stir until well mixed.

Add water and rum in portions and stir until well mixed.

Add mashed banana puree and stir until well mixed.

Sift in low-gluten flour and corn starch, and mix well with a cutting and folding motion.

The egg yolk mixture should be thick and smooth. Cover with plastic wrap and set aside.

Preheat the oven to 170 degrees. Add lemon juice to the egg whites and add granulated sugar in 3 portions, beating on high speed and then low speed.

Beat until the mixture can form small curved hooks, which is a wet foaming state.

Add 1/3 of the egg white mixture to the egg yolk mixture and mix well with a cutting and folding motion. Do not stir in circles.

Pour the mixed egg yolk mixture into the remaining egg white mixture and mix well with a cutting and folding motion.

The batter should be thick and smooth. If it is too thin, it means the foam has been deflated.

Pour the batter into an oiled baking pan and shake it vigorously to remove large air bubbles. Place it in the preheated oven and bake for about 18 minutes on the middle rack. Then, turn on the top heat and bake for another 2 minutes.

Immediately invert the baked cake onto a cooling rack.

Tear off the parchment paper and let it cool to room temperature.

Use a rolling pin to roll up one end, wrap it with parchment paper, and let it cool and set completely before removing the parchment paper.

Cut into pieces and serve on a plate.

The banana flavor is rich.