Description
A soft and fluffy banana sponge cake rolled with a luscious caramel cream filling and topped with a caramel drizzle—perfect for an elegant dessert with irresistible flavor.
Ingredients
Units
Scale
- 3 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe banana (about 1 medium banana)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Powdered sugar for dusting
- 1 cup heavy whipping cream
- 1/4 cup caramel sauce (plus extra for drizzling)
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat eggs on high speed for 3–4 minutes until thick and pale. Gradually add granulated sugar and vanilla; beat until combined.
- Fold in mashed banana.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gently fold dry ingredients into the banana mixture just until combined.
- Spread the batter evenly into the prepared pan. Bake for 10–12 minutes or until the top springs back when lightly touched.
- Immediately loosen edges and invert cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper.
- While still warm, roll up the cake with the towel starting from the short end. Let cool completely.
- In a chilled bowl, beat heavy cream, caramel sauce, and powdered sugar until stiff peaks form.
- Unroll the cooled cake and spread the caramel whipped cream evenly over the surface. Re-roll the cake without the towel.
- Place seam side down on a platter. Drizzle with additional caramel sauce before serving.
Notes
- Make sure the cake is fully cooled before filling to avoid melting the cream.
- Chill the roll before slicing for neater presentation.
- Store in the refrigerator for up to 3 days, covered.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 100mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg