Lemon-Banana Roll with Strawberry Filling

This rolled cake is as appealing to the eye and tantalizing to the taste buds as it is nutritious. Softer than the usual sponge cake because it contains little flour, handle it with care.

3 free-range eggs, separated
4 Tbsp (60 ml) honey
Zest and juice of 1 lemon, divided
2 bananas, peeled and sliced
1/2 cup (125 ml) whole-wheat flour
Pinch of salt
4 cups (1 L) strawberries, rinsed and stems removed, divided

Preheat oven to 375°F (190°C).

In heatproof bowl, beat egg yolks and honey until smooth. Add lemon zest and half of lemon juice. Place bowl over pot of boiling water and beat mixture with hand mixer for about three minutes, until stiff. Let cool. Add remaining lemon juice to banana slices, puree until smooth, and add to batter. Stir in flour and salt. Beat egg whites until peaks form; then fold into batter.

Cover a 9- x 12-in (22- x 30-cm) baking pan with greased baking paper and spread batter evenly in pan. Bake in preheated oven 15 to 20 minutes, until cake is firm and slightly browned. Cover a damp towel with greased baking paper and turn cake out onto towel. Cover cake with another damp cloth and let cool. Remove damp cloth and peel paper off bottom of cake.

Mash 2 1/2 cups (625 ml) strawberries and spread over cake. Roll cake carefully. Mash remaining strawberries and serve as a sause to pour over cake. Serves 6 to 8.

Source: alive #260, June 2004