Ingredients:
Unsalted butter: 40g; Egg yolk: 100g; Fine granulated sugar for egg yolk: 15g; Egg white: 130g; Fine granulated sugar for egg white: 60g; Low-gluten flour: 50g; Roasted black sesame seeds: 1 tsp; Peeled bananas: 90g; Butter for filling: 65g; Fresh milk: 30g; Powdered sugar: 20g.
Taste: Sweet; Technique: Baking; Time: 20 minutes; Difficulty: Advanced.
Detailed steps for making Banana Stuffed Cake Roll
Prepare the ingredients for the cake roll.
Melt the butter in a double boiler and set aside.
Separate the egg whites and yolks using an egg separator. Add sugar to the egg yolks.
Mix the egg yolks well.
Beat the egg yolks over hot water until they become lighter in color and emulsified, which is the egg yolk paste.
Add sugar to the egg whites.
Beat until the egg whites are close to dry foam.
Add 1/3 of the egg whites to the egg yolk paste and mix well.
Pour the mixture back into the remaining egg whites and fold evenly.
Sift in the low-gluten flour and fold the batter evenly.
Take 1/3 of the batter and add it to the previously melted butter. Mix well.
Pour it back into the batter and mix well.
Pour the batter into a greased baking pan and shake out the large air bubbles. Sprinkle with black sesame seeds.
Preheat the oven to 160-170 degrees Celsius, middle layer, top and bottom heat, and bake for 12-15 minutes.
While waiting, prepare the filling ingredients.
Mash the bananas with a rolling pin.
Soften the butter at room temperature and add powdered sugar.
Mix the butter and powdered sugar well.
Beat with an electric mixer until fluffy.
Add fresh milk in portions and continue to beat.
Add the mashed bananas and continue to beat until smooth.
After removing the cake from the oven, let it cool for 5 minutes, remove the oil paper, and cut off one end diagonally to remove the edges.
Spread the filling evenly and roll up from one end to the diagonal opening, wrapping tightly with oil paper.
Refrigerate for 30 minutes to set, then cut off both ends and slice to serve.
