6 eggs. separated, at room temperature
1/4 cup water
1 cup sugar
1 tsp vanilla
1 tsp banana extract or emlsion
1-1/4 cups cake flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp cream of tartar
1/2 cup sugar
Line a 15×10 pan with parchment paper, Spray with cooking spray
Sift together the flour, baking powder and salt and set aside.
In a mixer, beat the yolks and water until lemon colored. Gradually beat in the sugar. Gradually add the flour mixture and blend well.
Mixture will be thick
In another bowl, beat the egg whites and cream of tartar until soft peaks. Gradually beat in the sugar and beat until glossy peaks form.
Fold the whites in the egg mixture gradually – then spread mixture in the pan.
Bake at 350 degrees for 15-18 minutes until cake springs back when lightly touched. Cool in pan 5 minutes, then remove – turn out onto
a tea towel dusted with confectioners sugar and roll up from the short side. Cool completely
ALTERNATELY – for a design, after the batter is mixed, remove about 1/4 cup of the batter to a small bowl and color with food color.
Put this colored batter into a squeeze bottle or a pastry bag and pipe design onto parchment prepared baking sheet. Freeze this sheet
for at least 1/2 hour or until almost set. (Cover the remaining batter with plastic wrap while waiting).
Remove pan from freezer and pour rest of the batter over the design and carefully smooth out. Bake as above
Cool 5 minutes, then turn out onto a piece of parchment paper and then flip it again onto another piece of parchment paper. Cool completely.
In a mixer, beat 1 cup heavy cream till soft peaks. Remove and add:
1 pureed banana
1/2 tsp banana extract
1/2 tsp vanilla extrat
Beat until stiff peaks
Spread over cake roll, roll up roll and refrigerate for at least 1 hour.