Banana Roll Sponge

Ingredients

• 90 gr medium protein flour
• 6 large eggs (62gr/grain)
• 75 gr liquid milk uht
• 55 gr oil
• 75 gr sugar
• 1/2 tsp cream of tartar (can be replaced with 1 tsp lemon juice)
• 2-3 tts pandan paste
• 2-3 ttps pineapple paste

Filling

• - whipped cream
• - bananas that have been steamed or baked, cut into 2 pieces
• -messes chocolate

How to make

• Separate the egg yolks & whites
• - mix egg yolk with milk & oil
• -add flour stir until blended
• -in a separate place, beat the egg whites, after foaming, add the cream of tartar, then gradually add the sugar, beat 3x until stiff peaks.
• - Mix the egg whites into the egg yolk mixture, mix slowly until blended
• -divide 2 dough evenly, add pandan paste & another part with pineapple paste
• - put the dough into a piping bag
• -Pour the green & yellow dough side by side in 1 20×20 sized baking sheet that has been lined with paper
• -bake at a temperature of 160°c on top and bottom for 20-25 minutes (adjust the oven msg2 yaa..)
• -Once cooked, remove and spread with filling cream, add banana & chocolate messes, then roll up and store in the fridge until set.
• -melt the chocolate, cut the banana cake into pieces and then dip it into the chocolate each serving... dry on a cake rack until set.
• -serve..good luck

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