INGREDIENTS

INSTRUCTIONS

Position rack in lower third of oven; preheat oven to 375 degrees.
Using a paper towel, lightly grease a small area in the center of a  12
x 15 1/2 x 1/2-inch baking sheet with solid shortening, and line  the
pan with foil, leaving a 2-inch overhang at each short end (the  dab of
shortening holds the foil in place). Lightly grease the foil  with
shortening, and sprinkle with allpurpose flour. Shake the pan to
distribute flour, and tap out excess.  Pour the flour, baking soda,
baking powder, and salt in that order  into the triple sifter or sieve.
Sift onto a sheet of waxed paper to  distribute the ingredients; set
aside. Crack the egg into a small  bowl, and whisk briefly just to
combine the yolk and white. Combine  the mashed banana, sour cream, and
lemon zest in a small bowl; set  aside.  Place the butter in the bowl
of a heavyduty mixer. With the flat  beater (paddle), cream the butter
on medium speed (#5) for 30 to 45  seconds, or until it is smooth and
lighter in color. (This is a small  amount in a large bowl, but you can
adjust most heavyduty machines so  the attachment reaches lower in the
bowl.) Maintaining the same  speed, add the sugar in a steady stream.
Then stop the mixer, and  scrape the mixture slinging to the sides into
the center of the bowl.  Continue to cream at the same speed until the
mixture is light in  color and fluffy in appearance (about 3 to 4
minutes).  With the mixer still on medium speed, pour in the egg, very
cautiously at first, as if you were adding oil when making  mayonnaise.
Continue to cream for 1 to 2 more minutes, scraping the  sides of the
bowl at least once. When the mixture is quite fluffy and  has increased
in volume, detach the beater and bowl. Tap the beater  against the edge
of the bowl to free the excess.  With the aid of a metal spatula, lift
half the flour mixture, and  sprinkle it over the creamed mixture. Stir
it in with a rubber  spatula. Then add the mashed banana mixture,
stirring to blend.  Scrape the sides of the bowl with each addition.
Add the remaining  flour mixture, and stir until smooth.  Scoop the
thick batter onto five different areas over twothirds of the  prepared
baking sheet. With a metal spatula, spread and coax the  batter to
cover the twothirds of the sheet. Now extend it to the rest  of the
sheet in as even a layer as possible. (At first you will not  believe
it will cover the entire sheet, but it will. You do not have  to rush.
The layer will be very thin, but that is just the way it  should be. It
will increase in volume in the oven.) Bake for 8 to 10  minutes, or
until the cake is light golden brown, the sides are  beginning to
contract from the metal, and the cake springs back when  lightly
touched in the center. Remove the pan from the oven. Using a
thinbladed knife, gently release any portion of the cake sticking to
the long sides of the pan. Pull up on the foil overhangs, one at a
time, to release foil from the pan's edges. Finally, loosen foil from
the bottom of the pan by gently lifting up on the flaps, and transfer
it to a large rack to cool.  Place a sheet of foil over the cake, and
manipulate the foil in a tent  fashion (this holds in the moisture as
it cools, but prevents  sticking to the cake). Cool for 30 minutes.
Yield: one 12 x 15 1/2-inch cake  Filling  Combine the filling
ingredients in a 1 1/2 quart deep mixing bowl,  and whip them until
some cream dropped from the beater or whisk does  not disappear on the
surface of the mixture in the bowl. Another test  is to draw the beater
or whisk through the center of the cream in the  bowl; if the track
stays in place, you are ready to spread the  filling on the cake. The
cream will appear soft, shiny, and smooth  but stiffer than for most
desserts. It will coat the cake layer,  sticking to it and staying in
place when rolled.  Assembling The Dessert:  continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 2326
Calories From Fat: 1260
Total Fat: 143.2g
Cholesterol: 617.2mg
Sodium: 1162.7mg
Potassium: 613.8mg
Carbohydrates: 241.6g
Fiber: 10.5g
Sugar: 120.3g
Protein: 24.1g