Description
Indulge in the delightful world of desserts with our exquisite Banana Caramel Roll Cake, a perfect blend of moist sponge cake, creamy filling, and luxurious caramel sauce.
Ingredients
Scale
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 ripe bananas, mashed
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 ripe bananas, sliced
- 1 cup brown sugar
- 1/2 cup heavy cream
- 4 tbsp unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Start by preheating your oven to 350°F (175°C). In a mixing bowl, beat the egg yolks with 1/2 cup of sugar until the mixture is light and creamy.
- In a separate bowl, beat the egg whites until they form soft peaks. Gradually add 1/4 cup sugar, continuing to beat until the egg whites reach stiff peaks.
- In another bowl, sift together the all-purpose flour, baking powder, and salt. Carefully fold this dry mixture into the egg yolk mixture, being cautious not to deflate the beaten egg whites. Once combined, gently add the egg whites, folding them in until no streaks of white remain.
- Spread the prepared batter evenly into the lined jelly roll pan. Bake for about 12-15 minutes, or until the sponge is golden and bounces back when lightly pressed.
- As soon as the cake is finished baking, remove it from the oven and carefully flip it onto the prepared towel. Peel off the parchment paper and roll the cake along with the towel, starting from one end.
- While the cake cools, prepare the filling by beating the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Once the sponge has cooled, gently unroll it. Spread an even layer of the whipped cream mixture over the surface and add sliced bananas on top. Slowly re-roll the sponge without the towel, creating a tight roll.
- To create the decadent caramel sauce, combine brown sugar, heavy cream, unsalted butter, vanilla extract, and a pinch of salt in a saucepan over medium heat. Stir continuously until the mixture comes to a boil and thickens into a luscious sauce.
- Drizzle the warm caramel over the rolled cake, adding crushed graham crackers and extra banana slices for garnish. Finish with a light dusting of powdered sugar for an elegant touch.
Notes
You can prepare the caramel sauce a day in advance and store it covered in the fridge.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: 300 kcal
- Sodium: 120 mg
- Protein: 5 g