Coffee & Banana Roll Cake
Coffee & Banana Roll Cake

Hey everyone, Welcome to my recipe site. Today, we’re going to make a distinctive dish, coffee & banana roll cake. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Coffee & Banana Roll Cake is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Coffee & Banana Roll Cake is something which I have loved my whole life. They are fine and they look wonderful.

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain Coffea species. When coffee berries turn from green to bright red in color - indicating ripeness - they are. Coffee is a beverage, usually served hot, prepared from the roasted seeds of the coffee plant.

To get started with this particular recipe, we must prepare a few components. You can cook coffee & banana roll cake using 12 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Coffee & Banana Roll Cake:
  1. 4 Egg yolk
  2. 2 tbsp Instant coffee
  3. 40 ml Butter
  4. 50 ml Milk
  5. 50 grams Cake flour
  6. 20 grams Cornstarch
  7. 4 Egg whites
  8. 80 grams Sugar
  9. 1 Banana
  10. 300 ml Heavy cream
  11. 3 tbsp Sugar
  12. 1 Rum (optional)

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Instructions to make Coffee & Banana Roll Cake:
  1. Preparation: Add the coffee, butter, and milk to a mug and melt together in a microwave and leave to cool. Sift together the flour and cornstarch.
  2. Preheat the oven to 180°C. Add the sugar to the egg whites in 3 batches and whisk thoroughly until stiff peaks form. Line a baking tray with baking paper.
  3. Next, with the same hand mixer you used on the egg whites, whisk the egg yolks in a separate bowl and add the coffee mixture and sifted ingredients. Whisk well until the mixture looks like a loose mayonnaise.
  4. Add the whisked egg whites in 3 batches into the egg yolk mixture and mix with a whisk. Refer to the photo.
  5. Drop the hand mixer! Mix together slowly with the whisk, whisking the mixture upwards as if you are scooping it out.
  6. Pour the mixture into the lined baking tray. Bake on the middle shelf of the preheated oven at 180°C for 10 minutes (or possibly a little longer).
  7. Take the tray out of the oven and lightly cover with a paper towel. Wrap the sponge (and paper towel) lightly with cling film and let cool.
  8. Whip the cream until it forms stiff peaks and if you're using it, add the rum. Spread over the sponge and lay over some bananas, cut lengthways, in a line and roll. Roll the cake over so that the edges of the sponge are on the bottom of the cake and transfer to a new baking sheet. Roll again and chill in the fridge to finish.
  9. This time I didn't use so much coffee in the sponge so I topped it up by adding more coffee into the cream (mix 1 teaspoon of instant coffee 1 one teaspoon of rum).

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