Description
This Banana Caramel Roll Cake is a delightful dessert featuring a soft, banana-infused sponge cake rolled with whipped cream and fresh banana slices, topped with a luscious homemade caramel sauce. Perfectly moist and tender with a balance of sweet and creamy flavors, it makes a stunning treat for any occasion.
Ingredients
Scale
For the Cake
- 3 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup mashed ripe banana
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 ripe banana, sliced
For the Caramel Sauce
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- Pinch of salt
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 large bowl, beat the eggs with granulated sugar and vanilla extract until the mixture is thick and pale, about 5 minutes. Gently fold in the mashed banana.
- Add Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt. Carefully fold these dry ingredients into the wet mixture just until combined, being careful not to overmix to keep the batter light and airy.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan and spread it out. Bake in the preheated oven for 10 to 12 minutes or until the top springs back when lightly touched, indicating the cake is fully baked.
- Roll the Cake: While the cake bakes, prepare a clean kitchen towel by dusting it generously with powdered sugar. When the cake is done, immediately invert it onto the sugared towel, carefully peel off the parchment paper, and roll the cake up in the towel starting from the short end. This helps the cake hold its shape and prevents cracking. Allow the rolled cake to cool completely.
- Make the Filling: Whip the heavy cream with powdered sugar until stiff peaks form. Gently unroll the cooled cake, spread the whipped cream evenly over the surface, and top with sliced bananas.
- Re-roll the Cake: Carefully roll the cake back up without the towel, enclosing the filling inside to form the roll cake shape.
- Prepare the Caramel Sauce: In a saucepan over medium heat, melt the sugar, stirring occasionally until it becomes amber and smooth. Add the butter and stir until melted, then slowly whisk in the heavy cream and a pinch of salt. Allow the caramel sauce to cool slightly before use.
- Serve: Drizzle the caramel sauce generously over the rolled cake before slicing. For best results, chill the roll for 30 minutes before slicing to achieve clean cuts. Serve and enjoy this indulgent dessert.
Notes
- Chill the roll cake for at least 30 minutes before slicing to achieve cleaner cuts and prevent the filling from spilling.
- If you are short on time, feel free to use store-bought caramel sauce as a convenient alternative.
- Wrap any leftovers tightly in plastic wrap and store in the refrigerator for up to 3 days to maintain freshness.
