Banana Split cake

Sponge Cake

32 oz egg yolk & 16 oz sugar, whipped to soft peak
8 each banana, mashed
16 oz walnuts
1/4 oz vanilla extract
32 oz egg whites, whipped to soft peaks
20 oz sugar
28 oz all-purpose, sifted
1/2 oz baking powder
1/4 oz baking soda

Whip egg yolks and sugar to soft peaks.

Mash together the banana, walnuts and vanilla.

Whip egg whites and sugar to soft peaks.

Gently combine egg yolks and banana mixture with egg whites.

Sift flour, baking powder and baking soda.

Fold into above ingredients.

Bake in a sheet pan at 335 F for 15 min.

Cut roulade sponge in individual serving size rounds.
Layer sponge, sugar syrup, Banana Bavarian cream, sliced fresh bananas and top it with another roulade sponge.
Freeze. Then pull out frozen and top with whipped cream, sugared pecan nuts, caramel sauce, and chocolate sauce.