Tvfn-baker's dozen recipes
AMERICANA BANANA ROLL
Recipe By : BAKERS' DOZEN (FLO BRAKER) SHOW #BD1A14
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Banana sheet cake:
1 cup sifted cake flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
1 large egg -- room temperature
1/2 cup mashed ripe banana -- (1 large)
1 tablespoon sour cream
1 teaspoon lemon zest
5 1/2 tablespoons unsalted butter -- room temperature
1/2 cup granulated sugar
Filling:
3/4 cup heavy cream -- (6 ounces)
2 tablespoons sour cream
1 tablespoon granulated sugar
1 teaspoon vanilla
Glazed Raspberries:
1 cup fresh raspberries -- room temperature
3 tablespoons red currant jelly
Position rack in lower third of oven; preheat oven to 375 degrees. Using a
paper towel, lightly
grease a small area in the center of a 12 x 15 1/2 x 1/2-inch baking sheet
with solid shortening,
and line the pan with foil, leaving a 2-inch overhang at each short end (the
dab of shortening
holds the foil in place). Lightly grease the foil with shortening, and
sprinkle with allpurpose flour.
Shake the pan to distribute flour, and tap out excess.
Pour the flour, baking soda, baking powder, and salt in that order into the
triple sifter or sieve.
Sift onto a sheet of waxed paper to distribute the ingredients; set aside.
Crack the egg into a
small bowl, and whisk briefly just to combine the yolk and white. Combine
the mashed banana,
sour cream, and lemon zest in a small bowl; set aside.
Place the butter in the bowl of a heavyduty mixer. With the flat beater
(paddle), cream the butter
on medium speed (#5) for 30 to 45 seconds, or until it is smooth and lighter
in color. (This is a
small amount in a large bowl, but you can adjust most heavyduty machines so
the attachment
reaches lower in the bowl.) Maintaining the same speed, add the sugar in a
steady stream. Then
stop the mixer, and scrape the mixture slinging to the sides into the center
of the bowl. Continue
to cream at the same speed until the mixture is light in color and fluffy in
appearance (about 3 to
4 minutes).
With the mixer still on medium speed, pour in the egg, very cautiously at
first, as if you were
adding oil when making mayonnaise. Continue to cream for 1 to 2 more
minutes, scraping the
sides of the bowl at least once. When the mixture is quite fluffy and has
increased in volume,
detach the beater and bowl. Tap the beater against the edge of the bowl to
free the excess.
With the aid of a metal spatula, lift half the flour mixture, and sprinkle
it over the creamed
mixture. Stir it in with a rubber spatula. Then add the mashed banana
mixture, stirring to blend.
Scrape the sides of the bowl with each addition. Add the remaining flour
mixture, and stir until
smooth.
Scoop the thick batter onto five different areas over twothirds of the
prepared baking sheet. With
a metal spatula, spread and coax the batter to cover the twothirds of the
sheet. Now extend it to
the rest of the sheet in as even a layer as possible. (At first you will not
believe it will cover the
entire sheet, but it will. You do not have to rush. The layer will be very
thin, but that is just the
way it should be. It will increase in volume in the oven.) Bake for 8 to 10
minutes, or until the
cake is light golden brown, the sides are beginning to contract from the
metal, and the cake
springs back when lightly touched in the center. Remove the pan from the
oven. Using a
thinbladed knife, gently release any portion of the cake sticking to the
long sides of the pan. Pull
up on the foil overhangs, one at a time, to release foil from the pan's
edges. Finally, loosen foil
from the bottom of the pan by gently lifting up on the flaps, and transfer
it to a large rack to cool.
Place a sheet of foil over the cake, and manipulate the foil in a tent
fashion (this holds in the
moisture as it cools, but prevents sticking to the cake). Cool for 30
minutes. Yield: one 12 x 15
1/2-inch cake
For the filling: Combine the filling ingredients in a 1 1/2 quart deep
mixing bowl, and whip them
until some cream dropped from the beater or whisk does not disappear on the
surface of the
mixture in the bowl. Another test is to draw the beater or whisk through the
center of the cream in
the bowl; if the track stays in place, you are ready to spread the filling
on the cake. The cream
will appear soft, shiny, andsmooth but stiffer than for most desserts. It
will coat the cake layer,
sticking to it and staying in place when rolled.
Assembling The Dessert: Lift the cake on its sheet of foil so that one of
its long sides is parallel
to the edge of your counter. (The cake will be rolled lengthwise.) Spread
the cream evenly over
the cake with a rubber spatula, up to 1 inch before reaching the long end
farthest from you.
(Some of the filling will move to that end as you roll.)
Begin rolling by flipping the edge of the cake nearest you over onto itself.
Then, with the aid of
the foil that extends on either side of the cake, roll the cake lengthwise
until you reach the other
end. With you hands, wrap some of the roil around the roll to assist you in
rounding the shape as
you work toward the other end of the cake (otherwise, the cake will stick to
your hands).
Cut each end of the roll on the diagonal for eye appeal, and sprinkle a
light coating of powdered
sugar over it to disguise any cracks in the cake. Lift it onto a serving
plate with the aid of a long,
wide spatula or a baking sheet without sides. If desired, decorate top of
roll with Glazed
Raspberries.
Glazed Raspberries: To decorate the top of the roll, place the raspberries
into a 3 quart bowl.
Heat currant jelly just until it's almost melted, but not hot. Pour the
jelly through a strainer over
the berries (push it through the strainer with a rubber spatula.) Gently
slide the rubber spatula
under the berries, and fold the two together. Repeat this three more times.
The object is to coat
the berries evenly. Carefully scoop the raspberries on top of the cake, down
the length of the roll.
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