banana cream cake roll
In a small bowl combine the cream cheese and 12 cup sugar and beat with an electric mixer until smooth. Slowly add oil to the egg wet mixture.
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Line a 10x15-inch baking pan with parchment paper.
. Slowly beat in granulated sugar. Combine the flour baking soda salt and baking powder. Spread into prepared pan.
Preheat oven to 350F. Lower speed to low and add water and vanilla extract. Gradually beat in remaining sugar a tablespoon at a time on high until stiff peaks form.
Turn off the mixer and add dry ingredients and mix with a rubber spatula until all ingredients are well mixed. Add in the bananas vanilla and bourbon. Cool for 5 minutes.
Mix eggs and egg yolk. Sprinkle yeast over milk and whisk to blend. For the cake.
Add the sugars then beat for another 5-10 minutes or until thick. Line with parchment paper and grease with butter again making sure to coat the entire surface and sides of the pan. Beat eggs with electric mixer on high speed for 5 minutes until thick and light yellow.
Preheat the oven to 350F and line a 12x17 inch pan with parchment paper cut at least 2 inches longer than the pan. Fold in egg white mixture. In a medium-sized mixing bowl whisk together the flour baking soda salt and baking powder.
Line pan with parchment paper and then grease parchment paper. In a small bowl mix together and 8 oz block of room temperature cream cheese with 4 tablespoons of room temperature butter and 12 teaspoon of vanilla extract. In a medium bowl combine the warmed milk and 1 tablespoon sugar.
In the bowl of a stand mixer fitted with a dough hook combine the remaining 4 tablespoons of sugar flour and salt. In a separate bowl beat the eggs and sugar together. Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on high speed beat the eggs granulated sugar and vanilla for 4 to 5 minutes until a frothy pale yellow.
In a separate bowl mix flour cocoa and baking powder. Preheat oven to 375F. Carefully unroll cooled cake and frost with cream cheese frosting all the way to the edges.
Let sit until yeast is foamy about 5 minutes. Combine the flour baking powder baking soda salt and cinnamon together in a small bowl. In a small bowl whisk together flour.
Line 12 x 16 jelly roll pan with parchment paper. Spray the pan with cooking spray. Line with parchment paper and spray the top of the parchment paper with non stick cooking spray.
To make the batter beat the eggs until foamy. Spray with baking spray or oil. Baking pan with non stick cooking spray.
Add sugar beating continuously. Bake at 375 for 10-12 minutes or until cake springs back when lightly touched. Preheat oven to 375 and line 17x11x1 pan with parchment paper and spray with cooking oil spray make sure to get the sides too.
Grease a 15 ½ x 10 ½ x 1-inch jelly roll pan. Grease a 15x10x1-inch jelly-roll pan with butter. Heat oven to 350F.
Spread the powdered sugar evenly over a thin cotton towel. Add flour mixture to banana mixture mix gently until combined. Preheat oven to 375 degrees.
Preheat oven to 375 degrees F. Add 1 cup of sifted confectioners sugar and mix until smooth.
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