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1
Preparation: Add the coffee, butter, and milk to a mug and melt together in a microwave and leave to cool.
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2
Sift together the flour and cornstarch.
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3
Preheat the oven to 180C.
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4
Add the sugar to the egg whites in 3 batches and whisk thoroughly until stiff peaks form.
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5
Line a baking tray with baking paper.
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6
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.
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7
Whisk well until the mixture looks like a loose mayonnaise.
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8
Add the whisked egg whites in 3 batches into the egg yolk mixture and mix with a whisk.
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9
Refer to the photo.
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10
Drop the hand mixer!
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11
Mix together slowly with the whisk, whisking the mixture upwards as if you are scooping it out.
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12
Pour the mixture into the lined baking tray.
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13
Bake on the middle shelf of the preheated oven at 180C for 10 minutes (or possibly a little longer).
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14
Take the tray out of the oven and lightly cover with a paper towel.
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15
Wrap the sponge (and paper towel) lightly with cling film and let cool.
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16
Whip the cream until it forms stiff peaks and if you're using it, add the rum.
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17
Spread over the sponge and lay over some bananas, cut lengthways, in a line and roll.
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18
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.
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19
Roll again and chill in the fridge to finish.
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20
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).
