Banana Mascarpone Roll: Simply sweet!

I know that I like mascarpone cheese so much, and it turn out that I always have a box of it in my fridge ^ ^.
But how can you resist it? With soft and lightly sweet flavors, it's great with almost everything.
Mascarpone cheese is sweeter than cream cheese so it can be use with fruit without giving a tangy taste! And this time I found the recipe from the book name:4つの季節のシンプルチーズケーキ (Cheesecake for 4 seasons) by Kaori Ishibashi.

The idea of cheese and banana always get my attention, haha, may be because both of them are my childhood favorites (ok, I love to eat almost everything, ^ ^, esp. the soft and baby food like).

This cake is very easy, chiffon cake is softer than simple sponge (and easier to make too). It's better to put the cake in the refrigerator before serving, it will be neater when you cut it.
And if you need some special taste, add a little bit of banana or chocolate liquor into the filling will brighten up this simple cake.

Banana Mascarpone Roll: Simply sweet!
Makes 1 roll (about 28 cm.)

Chiffon roll
80g	Cake flour
65g	Sugar
3	Egg yolks
4	Egg whites
60ml	Water
2tbsp	Salad oil
¼ tsp	Vanilla extract
Filling
150g	Mascarpone cheese
150ml	Whipping cream
40g	Sugar
2tbsp	Milk
2	Medium size banana
For decorating
	Icing sugar
	Cocoa powder

Preheat the oven to180°C
Line the base of 30X30 cm pan with baking paper.
Sift the flour and set aside.

Beat the egg yolk with half of the sugar until light, then gradually add the oil, vanilla and water.

Pour the flour into the egg mixture, whisk to combine.

Beat the egg white with the rest of the sugar until stiff peaks form.

Fold the egg white into the egg and flour mixture, until combine.

Pour the batter into the pan, level the batter.
Bake for 12-15 minutes or until golden.

Make the fill:

Beat the mascarpone cheese until soften, then add the sugar and milk. Mix until combine.

Whip the whipping cream until soft peak.
Fold into the cheese mixture.

Spread the filling over the cake, place the banana over the filling.
Roll the cake, put the cake in the refrigerator for 2 hour before serving.

Sprinkle the icing sugar and cocoa powder over the cake. The cake is now ready ^ ^.

Banana Mascarpone Roll: Simply sweet!