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Banana roll
For the base:
6 eggs
6 tbsp powdered
sugar
1 tbsp vegetable oil
4 tbsp cocoa
2 tbsp flour
For the filling:
110g coconut flakes
(or grounded walnuts)
3 scoops milk
4 tbsp sugar
1 sachet vanilla
sugar
130g butter
2 small bananas
When
I was a little girl, this was my favourite cake of all those (delicious ones)
baked by my Mom. In 1992, I remember that it was a Sunday afternoon, I was
watching ’Dracula’ (I’ve always had a thing for horror movies), and my Mom was
preparing this banana roll in the kitchen. She didn’t even manage to put it
into the fridge... that I simply devoured two slices!
How
can you make it, too? I will leave my Mom’s words guide you. J
Mix
the egg yolks and the sugar. Then, add the vegetable oil, the cocoa, the flour,
and the egg whites (beaten until stiff).
Line
a large tray (40x40 cm) with baking paper and pour the batter. Bake in the
preheated oven, at 150°C, for 12-14 minutes.
-the
most challenging part of the entire recipe follows, but you can do it! try not
to leave the base cool too much after removing it from the oven!-
My Mom used to take
out the base on a wet kitchen cloth and roll the base and the kitchen cloth together;
this way, the base didn’t crack, by taking at the same time the necessary round
shape.
My
way (and Marcel’s idea that saved the day) was to cut the base into halves,
which we rolled using plastic wrap (a trick: we used rubber
bands to help the bases keep their rounded shape).
Meanwhile,
pour 3 scoops of hot milk over the coconut flakes. Add the sugar and the
vanilla sugar and mix in the butter (at room temperature). I like to knead
everything (and feel the texture!) instead of using the mixer.
When
the bases have cooled, spread the coconut mixture over them, put a whole banana on each
base, and roll. They go into the fridge for at least 2 hours before serving.
I
think you’re going to like it! ;-)
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