Ingredients:
For the Cake:
4 large eggs, separated
3/4 cup granulated sugar, divided
1 tsp vanilla extract
1/2 cup cake flour
1/4 tsp salt
1/2 tsp baking powder
Two medium-sized bananas, or 1/2 cup, mashed ripe bananas
1/4 cup finely chopped maraschino cherries
1/4 cup of pineapple, either fresh or canned, cut finely.
1/4 cup mini chocolate chips
Powdered sugar, for dusting
For the Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream
For the Banana Split Toppings:
1 cup diced fresh strawberries
1/4 cup of pineapple, either fresh or canned, cut finely.
1/4 cup mini chocolate chips
Whipped cream, for garnish
Instructions:
Preheat your oven to 350°F (175°C).
Line a 10 x 15-inch jelly roll pan with parchment paper and grease it.
. Grease the parchment paper as well.
In a large bowl, beat the egg yolks with 1/2 cup of granulated sugar until thick and pale yellow. Stir in the vanilla extract.
In a separate bowl, sift together the cake flour, salt, and baking powder.
Mixing until smooth, gradually incorporate the dry ingredients into the egg yolk mixture. Fold in the mashed bananas, chopped maraschino cherries, chopped pineapple, and mini chocolate chips.
Beat the egg whites in a separate, clean basin until soft peaks form. When firm peaks form, gradually add the remaining 1/4 cup of granulated sugar and beat.
One third at a time, gently fold the beaten egg whites into the egg yolk mixture until everything is completely blended and there are no visible streaks.
Using a spatula to level the top, evenly distribute the batter into the jelly roll pan that has been prepared.
Bake for 12 to 15 minutes, or until a light touch causes the cake to bounce back.
While the cake is baking, prepare the banana split toppings. Combine the diced strawberries, chopped pineapple, and mini chocolate chips in a bowl. Set aside.
Spread out a fresh kitchen towel and liberally coat it with powdered sugar.
As soon as the cake is done, flip it over onto the towel that has been coated with powdered sugar. Peel off the parchment paper carefully.
Evenly distribute the banana split toppings onto the heated cake.
Gently twist the cake and towel together into a tight spiral, starting at one of the short ends. To cool fully, place seam side down on a wire rack.
Beat the cream cheese, powdered sugar, and vanilla extract in a medium-sized bowl until the mixture is smooth and creamy.
In a another bowl, beat the heavy cream until firm peaks form.
To properly incorporate the whipped cream into the cream cheese mixture, fold it in gently.
Peel off the cloth and carefully unroll the cooled cake. Leaving a thin border all the way around the borders, evenly distribute the cheesecake filling over the cake.
Carefully roll the cake back up, beginning at the same end as before, gently removing the parchment paper as you roll.
With the seam side down, arrange on a serving platter.
Cover the cake with plastic wrap and refrigerate for at least 1 hour to set.
Before serving, garnish with whipped cream and additional banana split toppings if desired.
Enjoy your delightful Banana Split Cheesecake Cake!