- 12
Ingredients
- 1 cup sifted cake flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup (1 large) mashed ripe banana
- 1 tablespoon sour cream
- 1 teaspoon finely grated lemon zest
- 5 1/2 tablespoons unsalted butter, room temperature
- 1/2 cup sugar
- 1 large egg, room temperature
Preparation
Step 1
Adjust rack to lower third of oven and preheat oven to 375 degrees. Lightly grease small area in center of baking sheet with solid shortening. Line 12x15-1/2x1/2-inch baking pan with foil, leaving 2-inch overhang at each short end (dab of shortening holds foil in place).
Grease and flour foil. Sift flour, baking soda, baking powder, and salt. Combine the mashed banana, sour cream and lemon zest in small bowl.
Using electric mixer, cream butter until it is smooth and lighter in color. Add sugar and scrape mixture clinging to sides into center of bowl. Continue to cream until mixture is light and fluffy. Add egg and continue to beat until mixture is quite fluffy. Add half of flour mixture until blended. Then add banana mixture, blending well. Add remaining flour mixture, blending until smooth.
Scoop thick batter onto five different areas over two-thirds of prepared baking sheet. With metal spatula, spread and coax batter to cover two-third of sheet. Now extend it to rest of sheet in as even layer as possible. Bake for 8 to 10 minutes, or until cake is light golden brown, sides are beginning to contract from metal, and cake springs back when lightly touched in center.
Remove pan from the oven. Using thin bladed knife, gently release any portion of cake sticking to long sides of pan. Pull up on foil overhangs, one at a time, to release foil from pan's edges. Lifting up on flaps, transfer it to large rack to cool. Place sheet of foil over cake, and manipulate foil in tent fashion. Cool for 30 minutes, then proceed to assemble roll. Spread cream evenly over cake with rubber spatula, up to 1-inch before reaching long end farthest from you. (Cake will be rolled lengthwise. Some of filling will move to that end as you roll.)
Begin rolling by flipping edge of cake nearest you over onto itself. Then, with aid of the foil that extends on either side of cake, roll cake lengthwise until you reach other end. With your hands, wrap some of foil around roll to assist you in rounding shape as you work toward other end of cake.
Cut each end of roll on diagonal for eye appeal, and sprinkle light coating of powdered sugar over it. Lift it onto serving plate with long, wide spatula or baking sheet without sides.
Filling: Combine 3/4 cup heavy cream, 2 tablespoons sour cream, 1 tablespoon sugar and 1 teaspoon vanilla in 1 1/2-quart mixing bowl, and whip them until it is soft, shiny, and smooth, but stiffer than for most desserts.
One 8-inch round cake layer may be made with this batter. Prepare as directed above. Bake in 350-degree oven for about 30 minutes.