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Recipe Name: Americana Banana Roll Pt 2 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

See part 1
Lift the cake on its sheet of foil so that one of its long sides is
parallel to the edge of your counter. (The cake will be rolled
lengthwise.) Spread the cream evenly over the cake with a rubber
spatula, up to 1 inch before reaching the long end farthest from you.
(Some of the filling will move to that end as you roll.) Begin rolling
by flipping the edge of the cake nearest you over onto itself. Then,
with the aid of the foil that extends on either side of the cake, roll
the cake lengthwise until you reach the other end. 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 (otherwise, the
cake will stick to your hands). 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. Lift it onto a
serving plate with the aid of a long, wide spatula or a baking sheet
without sides. If desired, decorate top of roll with Glazed
Raspberries. Glazed Raspberries: To decorate the top of the roll,
place the raspberries into a 3 quart bowl. Heat currant jelly just
until it's almost melted, but not hot. Pour the jelly through a
strainer over the berries (push it through the strainer with a rubber
spatula.) Gently slide the rubber spatula under the berries, and fold
the two together. Repeat this three more times. The object is to coat
the berries evenly. Carefully scoop the raspberries on top of the
cake, down the length of the roll. Yield: 12 servings Converted by
MC_Buster. Recipe by: BAKERS' DOZEN SHOW #BD1A14 Converted by
MM_Buster v2.0l.

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