BANANA PISTACHIO ROULADE CAKE

Banana Pistachio Roulade Cake image

Provided by Nathaniel Lutz

Number Of Ingredients 8

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3 eggs
1/4 c caster sugar
2 1/2 Tbsp plain flour, sifted
2 c bananas, chopped
1/4 cup pure icing sugar, sifted
250g mascarpone cheese
2 Tbsp crushed pistachios, toasted
pure icing sugar, to serve

Steps:

1. Preheat oven to 200°C. Grease a 25cm x 30cm Swiss roll pan. Line with baking paper. Dust lightly with flour. Using an electric mixer, beat eggs and sugar together for 5 minutes or until thick and creamy. Using a large metal spoon, fold flour into egg mixture until just combined. Spread mixture over prepared pan. Smooth surface. B ake for 5 minutes or until a skewer inserted into the centre comes out clean. Turn sponge onto a sheet of baking paper. Carefully peel away baking paper lining. Allow to cool. Mash bananas roughly with a fork. Add icing sugar and stir to combine. Fold banana mixture into mascarpone. Spread mixture over sponge, leaving a 1cm border. Using baking paper as a guide, roll up sponge from short end to enclose filling. Place sponge, seam side down, on a plate. Top with crushed pistachios. Dust with icing sugar. Serve.