Woolworth's Banana Roll
serves 12
One 8-inch round cake layer may be made with this batter. Prepare as directed below. Bake in a 350-degree oven for about 30 minutes.
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
Adjust rack to lower third of oven and preheat oven to 375 degrees. Lightly grease a small area in the center of the baking sheet with solid shortening. Line a 12 x 15-1/2 x 1/2-inch baking pan with foil, leaving a 2-inch overhang at each short end (the dab of shortening holds the foil in place). Grease and flour the foil. Sift the flour, baking soda, baking powder, and salt. Combine the mashed banana, sour cream and lemon zest in a small bowl.
Using an electric mixer, cream the butter until it is smooth and lighter in color. Add the sugar and scrape the mixture clinging to the sides into the center of the bowl. Continue to cream until the mixture is light and fluffy. Add the egg and continue to beat until the mixture is quite fluffy. Add half of the flour mixture until blended. Then add the banana mixture, blending well. Add the remaining flour mixture, blending until smooth.
Scoop the thick batter onto five different areas over two-thirds of the prepared baking sheet. With a metal spatula, spread and coax the batter to cover the two-third of the sheet. Now extend it to the rest of the sheet in as even a layer as possible. 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 the foil from the pan's edges. Lifting up on the flaps, transfer it to a large rack to cool. Place a sheet of foil over the cake, and manipulate the foil in a tent fashion. Cool for 30 minutes, then proceed to assemble the roll.
Spread the cream evenly over the cake with a rubber spatula, up to 1-inch before reaching the long end farthest from you. (The cake will be rolled lengthwise. Some of the filling will move to that end as you roll.)
Begin rolling by flipping the edge of 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 your hands, wrap some of the foil around the roll to assist you in rounding the shape as you work toward the other end of the cake.
Cut each end of the roll on the diagonal for eye appeal, and sprinkle a light coating of powdered sugar over it. Lift it onto a serving plate with a long, wide spatula or a baking sheet without sides.
Filling: Combine 3/4 cup heavy cream, 2 tablespoons sour cream, 1 tablespoon sugar and 1 teaspoon vanilla in a 1 1/2-quart mixing bowl, and whip them until it is soft, shiny, and smooth, but stiffer than for most desserts.
serves 12
One 8-inch round cake layer may be made with this batter. Prepare as directed below. Bake in a 350-degree oven for about 30 minutes.
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
Adjust rack to lower third of oven and preheat oven to 375 degrees. Lightly grease a small area in the center of the baking sheet with solid shortening. Line a 12 x 15-1/2 x 1/2-inch baking pan with foil, leaving a 2-inch overhang at each short end (the dab of shortening holds the foil in place). Grease and flour the foil. Sift the flour, baking soda, baking powder, and salt. Combine the mashed banana, sour cream and lemon zest in a small bowl.
Using an electric mixer, cream the butter until it is smooth and lighter in color. Add the sugar and scrape the mixture clinging to the sides into the center of the bowl. Continue to cream until the mixture is light and fluffy. Add the egg and continue to beat until the mixture is quite fluffy. Add half of the flour mixture until blended. Then add the banana mixture, blending well. Add the remaining flour mixture, blending until smooth.
Scoop the thick batter onto five different areas over two-thirds of the prepared baking sheet. With a metal spatula, spread and coax the batter to cover the two-third of the sheet. Now extend it to the rest of the sheet in as even a layer as possible. 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 the foil from the pan's edges. Lifting up on the flaps, transfer it to a large rack to cool. Place a sheet of foil over the cake, and manipulate the foil in a tent fashion. Cool for 30 minutes, then proceed to assemble the roll.
Spread the cream evenly over the cake with a rubber spatula, up to 1-inch before reaching the long end farthest from you. (The cake will be rolled lengthwise. Some of the filling will move to that end as you roll.)
Begin rolling by flipping the edge of 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 your hands, wrap some of the foil around the roll to assist you in rounding the shape as you work toward the other end of the cake.
Cut each end of the roll on the diagonal for eye appeal, and sprinkle a light coating of powdered sugar over it. Lift it onto a serving plate with a long, wide spatula or a baking sheet without sides.
Filling: Combine 3/4 cup heavy cream, 2 tablespoons sour cream, 1 tablespoon sugar and 1 teaspoon vanilla in a 1 1/2-quart mixing bowl, and whip them until it is soft, shiny, and smooth, but stiffer than for most desserts.
Aucun commentaire:
Enregistrer un commentaire