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1
Position rack in lower third of oven; preheat oven to 375 degrees.
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2
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).
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3
Lightly grease the foil with shortening, and sprinkle with all-purpose flour.
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4
Shake the pan to distribute flour, and tap out excess.
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5
Pour the flour, baking soda, baking pwdr, and salt in which order into the triple sifter or possibly sieve.
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Sift onto a sheet of waxed paper to distribute the ingredients; set aside.
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7
Crack the egg into a small bowl, and whisk briefly just to combine the yolk and white.
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8
Combine the mashed banana, lowfat sour cream, and lemon zest in a small bowl; set aside.
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9
Place the butter in the bowl of a heavy duty mixer.
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10
With the flat beater (paddle), cream the butter on medium speed (#5) for 30 to 45 seconds, or possibly till it is smooth and lighter in color.
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(This is a small amount in a large bowl, but you can adjust most heavy-duty machines so the attachment reaches lower in the bowl.)
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Maintaining the same speed, add in the sugar in a steady stream.
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Then stop the mixer, and scrape the mix slinging to the sides into the center of the bowl.
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Continue to cream at the same speed till the mix is light in color and fluffy in appearance (about 3 to 4 min).
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With the mixer still on medium speed, pour in the egg, very cautiously at first, as if you were adding oil when making mayonnaise.
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Continue to cream for 1 to 2 more min, scraping the sides of the bowl at least once.
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When the mix is quite fluffy and has increased in volume, detach the beater and bowl.
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Tap the beater against the edge of the bowl to free the excess.
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With the aid of a metal spatula, lift half the flour mix, and sprinkle it over the creamed mix.
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20
Stir it in with a rubber spatula.
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Then add in the mashed banana mix, stirring to blend.
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Scrape the sides of the bowl with each addition.
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23
Add in the remaining flour mix, and stir till smooth.
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24
Scoop the thick batter onto five different areas over two-thirds of the prepared baking sheet.
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With a metal spatula, spread and coax the batter to cover the two-thirds of the sheet.
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Now extend it to the rest of the sheet in as even a layer as possible.
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(At first you won't believe it will cover the entire sheet, but it will.
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You don't have to rush.
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The layer will be very thin, but which is just the way it should be.
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It will increase in volume in the oven.)
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Bake for 8 to 10 min, or possibly till the cake is light golden, the sides are beginning to contract from the metal, and the cake springs back when lightly touched in the center.
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32
Remove the pan from the oven.
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33
Using a thin-bladed knife, gently release any portion of the cake sticking to the long sides of the pan.
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34
Pull up on the foil overhangs, one at a time, to release foil from the pan's edges.
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35
Finally, loosen foil from the bottom of the pan by gently lifting up on the flaps, and transfer it to a large rack to cold.
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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).
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Cold for 30 min.
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FILLINGCombine the filling ingredients in a 1 1/2 qt deep mixing bowl, and whip them till some cream dropped from the beater or possibly whisk does not disappear on the surface of the mix in the bowl.
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Another test is to draw the beater or possibly 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.
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40
The cream will appear soft, shiny, and smooth but stiffer than for most desserts.
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It will coat the cake layer, sticking to it and staying in place when rolled.
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ASSEMBLING THE DESSERTLift the cake on its sheet of foil so which one of its long sides is parallel to the edge of your counter.
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(The cake will be rolled lengthwise.)
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Spread the cream proportionately over the cake with a rubber spatula, up to 1 inch before reaching the long end farthest from you.
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(Some of the filling will move to which end as you roll.)
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46
Begin rolling by flipping the edge of the cake nearest you over onto itself.
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Then, with the aid of the foil which extends on either side of the cake, roll the cake lengthwise till you reach the other end.
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48
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
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49
(otherwise, the cake will stick to your hands).
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50
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.
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51
Lift it onto a serving plate with the aid of a long, wide spatula or possibly a baking sheet without sides.
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52
If you like, decorate top of roll with Glazed Raspberries.
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53
GLAZED RASPBERRIESTo decorate the top of the roll, place the raspberries into a 3 qt bowl.
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Heat currant jelly just till it's almost melted, but not warm.
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Pour the jelly through a strainer over the berries (push it through the strainer with a rubber spatula.)
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Gently slide the rubber spatula under the berries, and fold the two together.
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Repeat this three more times.
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The object is to coat the berries proportionately.
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59
Carefully scoop the raspberries on top of the cake, down the length of the roll.
