Marugoto banana

Instructions

1. Preheat the oven to 180˚C (160˚C fan forced) and line a 20 cm x 30 cm baking tray with baking paper.
2. In a stand mixer, whip the egg whites to soft peaks and gradually rain in half the sugar in 2 - 3 additions, continuing to whisk until the sugar is fully dissolved and the egg whites form stiff peaks.
3. Place the egg yolks in a large bowl with the remaining 30 g of sugar and whisk until pale and doubled in size. Add the flour and fold in with a whisk until the batter is smooth.
4. Fold the meringue into the batter one third at a time until just combined, then gently spread the batter into the baking tray. Bake for 10 minutes or until the sponge is lightly golden brown on top and a skewer inserted into the centre comes out clean. Remove from the oven, cover with a tea towel and allow to cool.
5. While the cake is cooling, whisk the cream and icing sugar until stiff peaks form.
6. Carefully peel the cake off the baking paper and lay browned side up on a new piece of baking paper. Spread the cream over the cake, leaving a border around the edges. Place the bananas along the middle of the cream. Holding the paper, roll the cake over until the two sides barely overlap, fully encasing the bananas and cream. Cover the cake and paper with plastic wrap, beeswax or a very slightly damp tea towel and refrigerate for at least 2 hours. Slice into 4 – 6 pieces with a very sharp knife to serve.