Serving Size  : 12   Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Banana sheet cake:
    1      cup           sifted cake flour
      1/2  teaspoon      baking soda
      1/8  teaspoon      baking powder
      1/8  teaspoon      salt
    1      large         egg -- room temperature
      1/2  cup           mashed ripe banana -- (1 large)
    1      tablespoon    sour cream
    1      teaspoon      lemon zest
    5 1/2  tablespoons   unsalted butter -- room temperature
      1/2  cup           granulated sugar
      3/4  cup           heavy cream -- (6 ounces)
    2      tablespoons   sour cream
    1      tablespoon    granulated sugar
    1      teaspoon      vanilla
                         Glazed Raspberries:
    1      cup           fresh raspberries -- room temperature
    3      tablespoons   red currant jelly
 Position rack in lower third of oven; preheat oven to 375 degrees. Using a
 paper towel, lightly
 grease a small area in the center of a 12 x 15 1/2 x 1/2-inch baking sheet
 with solid shortening,
 and line the pan with foil, leaving a 2-inch overhang at each short end (the
 dab of shortening
 holds the foil in place). Lightly grease the foil with shortening, and
 sprinkle with allpurpose flour.
 Shake the pan to distribute flour, and tap out excess.
 Pour the flour, baking soda, baking powder, and salt in that order into the
 triple sifter or sieve.
 Sift onto a sheet of waxed paper to distribute the ingredients; set aside.
 Crack the egg into a
 small bowl, and whisk briefly just to combine the yolk and white. Combine
 the mashed banana,
 sour cream, and lemon zest in a small bowl; set aside.
 Place the butter in the bowl of a heavyduty mixer. With the flat beater
 (paddle), cream the butter
 on medium speed (#5) for 30 to 45 seconds, or until it is smooth and lighter
 in color. (This is a
 small amount in a large bowl, but you can adjust most heavyduty machines so
 the attachment
 reaches lower in the bowl.) Maintaining the same speed, add the sugar in a
 steady stream. Then
 stop the mixer, and scrape the mixture slinging to the sides into the center
 of the bowl. Continue
 to cream at the same speed until the mixture is light in color and fluffy in
 appearance (about 3 to
 4 minutes).
 With the mixer still on medium speed, pour in the egg, very cautiously at
 first, as if you were
 adding oil when making mayonnaise. Continue to cream for 1 to 2 more
 minutes, scraping the
 sides of the bowl at least once. When the mixture is quite fluffy and has
 increased in volume,
 detach the beater and bowl. Tap the beater against the edge of the bowl to
 free the excess.
 With the aid of a metal spatula, lift half the flour mixture, and sprinkle
 it over the creamed
 mixture. Stir it in with a rubber spatula. Then add the mashed banana
 mixture, stirring to blend.
 Scrape the sides of the bowl with each addition. Add the remaining flour
 mixture, and stir until
 Scoop the thick batter onto five different areas over twothirds of the
 prepared baking sheet. With
 a metal spatula, spread and coax the batter to cover the twothirds of the
 sheet. Now extend it to
 the rest of the sheet in as even a layer as possible. (At first you will not
 believe it will cover the
 entire sheet, but it will. You do not have to rush. The layer will be very
 thin, but that is just the
 way it should be. It will increase in volume in the oven.) 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 foil from the pan’s
 edges. Finally, loosen foil
 from the bottom of the pan by gently lifting up on the flaps, and transfer
 it to a large rack to cool.
 Place a sheet of foil over the cake, and manipulate the foil in a tent
 fashion (this holds in the
 moisture as it cools, but prevents sticking to the cake). Cool for 30
 minutes. Yield: one 12 x 15
 1/2-inch cake
 For the filling: Combine the filling ingredients in a 1 1/2 quart deep
 mixing bowl, and whip them
 until some cream dropped from the beater or whisk does not disappear on the
 surface of the
 mixture in the bowl. Another test is to draw the beater or whisk through the
 center of the cream in
 the bowl; if the track stays in place, you are ready to spread the filling
 on the cake. The cream
 will appear soft, shiny, andsmooth but stiffer than for most desserts. It
 will coat the cake layer,
 sticking to it and staying in place when rolled.
 Assembling The Dessert:  Lift the cake on its sheet of foil so that one of
 its long sides is parallel
 to the edge of your counter. (The cake will be rolled lengthwise.) Spread
 the cream evenly over
 the cake with a rubber spatula, up to 1 inch before reaching the long end
 farthest from you.
 (Some of the filling will move to that end as you roll.)
 Begin rolling by flipping the edge of the 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 you hands, wrap some of the roil around the roll to assist you in
 rounding the shape as
 you work toward the other end of the cake (otherwise, the cake will stick to
 your hands).
 Cut each end of the roll on the diagonal for eye appeal, and sprinkle a
 light coating of powdered
 sugar over it to disguise any cracks in the cake. Lift it onto a serving
 plate with the aid of a long,
 wide spatula or a baking sheet without sides. If desired, decorate top of
 roll with Glazed
 Glazed Raspberries: To decorate the top of the roll, place the raspberries
 into a 3 quart bowl.
 Heat currant jelly just until it’s almost melted, but not hot. Pour the
 jelly through a strainer over
 the berries (push it through the strainer with a rubber spatula.) Gently
 slide the rubber spatula
 under the berries, and fold the two together. Repeat this three more times.
 The object is to coat
 the berries evenly. Carefully scoop the raspberries on top of the cake, down
 the length of the roll.
                    - - - - - - - - - - - - - - - - - -