Description
A delightful Banana Caramel Roulade featuring a light banana sponge cake rolled with smooth caramel sauce and fluffy whipped cream, perfect for a sweet dessert that impresses with both flavor and texture.
Ingredients
Scale
For the Banana Sponge Cake
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 2 ripe bananas, mashed
For the Filling and Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
- 1/2 cup caramel sauce (plus extra for drizzling)
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a medium bowl, beat the egg yolks with granulated sugar and vanilla extract until the mixture is pale and thick. Add mashed bananas and mix until well combined. In a separate bowl, sift together the flour and salt; gently fold these dry ingredients into the banana mixture.
- Whip Egg Whites: In a clean mixing bowl, beat the egg whites with cream of tartar until stiff peaks form. Carefully fold the egg whites into the banana batter in three additions, being cautious not to deflate the mixture to keep the batter light and airy.
- Bake the Sponge Cake: Pour the batter evenly into the prepared jelly roll pan. Bake for 12 to 14 minutes, or until the cake springs back when lightly touched, indicating it is perfectly baked and spongy.
- Roll the Cake: While the cake bakes, prepare a clean kitchen towel dusted with powdered sugar. When the cake is done, immediately invert it onto the towel, carefully peel off the parchment paper, and roll the cake up in the towel starting from the short end. Let it cool completely while rolled to form the roulade shape without cracking.
- Prepare Whipped Cream Filling: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a smooth and fluffy whipped cream.
- Assemble the Roulade: Once the cake has cooled, gently unroll it. Spread the caramel sauce evenly over the cake surface, then layer the whipped cream over the caramel. Carefully roll the cake back up without the towel, maintaining the roulade shape.
- Chill and Serve: Transfer the roulade to a serving plate and chill in the refrigerator for 30 minutes to set. Before serving, dust with powdered sugar and drizzle with extra caramel sauce if desired for extra sweetness and presentation.
Notes
- Roll the cake while it is still warm to prevent cracking and ensure flexibility.
- For a richer caramel flavor, use salted caramel sauce or add a sprinkle of sea salt before rolling the cake.
- Make sure to fold the egg whites gently to maintain the light texture of the batter.
