Coffee & Banana Roll Cake - egg yolk

Method

• 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.
• Preheat the oven to 180C.
• Add the sugar to the egg whites in 3 batches and whisk thoroughly until stiff peaks form.
• Line a baking tray with baking paper.
• 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.
• Add the whisked egg whites in 3 batches into the egg yolk mixture and mix with a whisk.
• Refer to the photo.
• Drop the hand mixer!
• Mix together slowly with the whisk, whisking the mixture upwards as if you are scooping it out.
• Pour the mixture into the lined baking tray.
• Bake on the middle shelf of the preheated oven at 180C for 10 minutes (or possibly a little longer).
• 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.
• 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.
• 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).