Ingredients:

• eggs – 2 separated
• flour – 1 cup
• powdered Sugar – 1 cup, divided
• Milk – 1/3 cup
• baking powder – 1/2 tsp
• Butter – 1/4 cup
• vanilla essence – 1 tsp, divided
• Cream of tartar – 1/8 tsp
• chopped Cashew nuts – 1/2 cup
• salt a pinch
• For filling:
• whipped Cream – 1 cup
• icing Sugar – 1/3 cup
• Bananas – 2, sliced
• tender Coconut pulp – 1/2 cup, chopped

Method:

1. Prepare a Swiss roll tin.
2. Mix flour with baking powder and salt.
3. Beat butter and 1/2 cup sugar till light.
4. Add the egg yolks one by one, beating well after each addition.
5. Beat in 1/2 tsp of vanilla essence.
6. Fold in the flour alternately with milk.
7. Spread the mixture evenly in the tin.
8. Beat the egg whites stiffly with cream of tartar.
9. Add the remaining sugar little at a time, beating well after each addition.
10. Spread the egg white mixture on top of the cake batter.
11. Sprinkle nuts on top and bake in oven till done and light brown on top.
12. Cool the cake in the tray.
13. Turn out the cake on a flat surface and cut into two parts.
14. Place one part on a serving platter, nuts side down. Combine all the ingredients for topping together and spread on the cake.
15. Place the other piece of the cake on top of the filling, nut side up.
16. Chill the cake for several hours or overnight if possible before serving.