Banana Cream Roll Cake
Ingredients
For the sponge cake:
- 4 large eggs
- 100 g (½ cup) granulated sugar
- 1 tsp vanilla extract
- 90 g (¾ cup) all-purpose flour
- 1 tsp baking powder
- Pinch of salt
For the filling:
- 250 ml (1 cup) heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 2 ripe bananas, sliced
For the topping:
- Whipped cream
- 2 bananas, sliced
- Caramel sauce
- Crushed vanilla wafers or graham crackers (optional)
Instructions
- Preheat the oven to 180°C (350°F). Line a 10×15-inch jelly roll pan with parchment paper.
- Beat the eggs and sugar for 5–7 minutes until pale and fluffy. Mix in the vanilla.
- Gently fold in the flour, baking powder, and salt.
- Spread the batter evenly in the pan and bake for 10–12 minutes, until lightly golden.
- Turn the warm cake onto a clean towel dusted with powdered sugar. Peel off the parchment and roll the cake up with the towel. Let it cool completely.
- Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Carefully unroll the cake, spread the whipped cream evenly, and arrange the banana slices over the cream.
- Roll the cake back up tightly and refrigerate for at least 1 hour.
- Decorate with whipped cream, fresh banana slices, and a generous drizzle of caramel sauce before serving.
This soft, creamy banana roll is perfect for birthdays, holidays, or an easy weekend dessert. 🍌🍰
