Marugoto banana

Amongst the wondrous world of Japanese desserts, marugoto is one to get to know – a whole banana is encased in fluffy whipped cream and rolled in sponge cake, then set aside to allow the banana to infuse the cream.

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 4 eggs, separated
• 60 g caster sugar
• 40 g (¼ cup) plain flour, sifted
• 150 ml thickened cream
• 30 g (¼ cup) icing sugar mixture
• 2 bananas (around 15 cm in length and as straight as possible)

Chilling time: 2 hours

Instructions

1. Preheat the oven to 180˚C (160˚C fan forced) and line a 20 cm x 30 cm baking tray with baking paper.
2. In a stand mixer, whip the egg whites to soft peaks and gradually rain in half the sugar in 2 - 3 additions, continuing to whisk until the sugar is fully dissolved and the egg whites form stiff peaks.
3. Place the egg yolks in a large bowl with the remaining 30 g of sugar and whisk until pale and doubled in size. Add the flour and fold in with a whisk until the batter is smooth.
4. Fold the meringue into the batter one third at a time until just combined, then gently spread the batter into the baking tray. Bake for 10 minutes or until the sponge is lightly golden brown on top and a skewer inserted into the centre comes out clean. Remove from the oven, cover with a tea towel and allow to cool.
5. While the cake is cooling, whisk the cream and icing sugar until stiff peaks form.
6. Carefully peel the cake off the baking paper and lay browned side up on a new piece of baking paper. Spread the cream over the cake, leaving a border around the edges. Place the bananas along the middle of the cream. Holding the paper, roll the cake over until the two sides barely overlap, fully encasing the bananas and cream. Cover the cake and paper with plastic wrap, beeswax or a very slightly damp tea towel and refrigerate for at least 2 hours. Slice into 4 – 6 pieces with a very sharp knife to serve.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Short But Sweet

Watch the full episode here

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Watch the full episode here

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