Banana jam cake roll

I remember someone said before that I had a talent for making bread, and I was very successful when making bean paste bread for the first time.
So, I have to say with a thick face that I am also very talented in making cakes!
This banana cake roll is really the result of a whim, just because my baby loves bananas so much, just because my poor egg beater has been left out in the cabinet since I came back online, just because of a whim!
Because there was no measuring scale or measuring spoon, I used the small spoon with the baby milk powder to measure the raw materials. It was more or less just based on feeling. I only remembered the general steps of making the cake I saw on TV before, and I could only follow the feeling. Go. But in the end, when I cooked it and tasted it, the sweetness was just right in all aspects!
Looking at the cake roll that was eaten half by the baby after everything went well, I really felt that this success was such a big surprise and surprise!

Recipe Recommendations

low powder 80 grams
eggs three
banana a
powdered sugar four teaspoons
salad oil three scoops
lemon juice a spoonful
jam appropriate amount

sweetening
baking
an hour
ordinary

Steps for Banana jam cake roll

The spoon mentioned in my ingredient details is the spoon used in Baby Milk Powder. The milk powder description says that a flat spoon of milk powder is about 5 grams. Let's take a look at the spoon I use first.

Use an egg separator to separate the egg yolk and egg white into two clean, oil-free and water-free containers.

Peel the banana and use a spoon to back pressure into a delicate meat paste. Bananas are super ripe, the better they press. You can also use the cooking machine to hit it, but I found it troublesome to clean the cooking machine, so I used the manual one!

Add three tablespoons of salad oil to the egg yolks.

Beat well with an egg beater.

Add 2 tablespoons of powdered sugar and stir well.

Add the ground banana puree and beat well.

Put the low flour in a larger bowl and pour in the beaten banana puree and egg yolk liquid. Use an egg beater to beat until a uniform batter.

Start beating away the egg whites. Add 1 teaspoon of lemon juice.

Add the remaining two spoonfuls of powdered sugar to the egg white in three times. Whisk the egg white slightly first, beat until there are many bubbles, add half a teaspoon of powdered sugar and continue to beat.

Beat until the egg whites become larger and the egg mixture turns white, add 1 spoonful of powdered sugar.

Continue beating until the egg whites have a lot of fine foam, then add half a teaspoon of powdered sugar.

Continue beating until it is hard and frothy, that is, after lifting the eggbeater and upside down, the egg white can be stood at a right angle.

Add the egg white into the mixed banana egg yolk paste in three times, and gently stir well with a spatula (I don't have a spatula, so I use the spatula to hold the rice. The effect is the same).

Lay oil paper on a baking sheet, pour in the stirred batter, hold the baking sheet and gently knock the edge of the baking sheet against the wall a few times to make the batter thin and even, and also eliminate large bubbles inside.

Preheat the oven for ten minutes, 180 degrees, middle layer, add and lower heat, 18 minutes.

After cooling slightly, remove the oilpaper and apply a layer of jam.

Roll it up along one side, wrap it in oil paper, and place it in the freezer for half an hour. The mistake was that the color of my cake was so great, but when I was rolling it, I didn't pay attention to rolling the surface into the core. It's a pity for my golden cake surface!

Take it out, remove the oil paper, slice it and serve.