Ingredients:
For the cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
For the filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 2 ripe bananas, sliced
For the caramel sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Directions:
- Preheat your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat the eggs until thick and lemon-colored. Gradually add granulated sugar, beating until the mixture is light and fluffy. Stir in vanilla extract.
- In a separate bowl, sift together flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, alternating with milk. Mix until just combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting at the short end, roll the cake and towel together. Cool completely on a wire rack.
- For the filling, whip the heavy cream and powdered sugar together until stiff peaks form.
- Once the cake has cooled, unroll it and spread the whipped cream evenly over the cake. Arrange the banana slices on top of the whipped cream. Roll the cake up again without the towel. Place seam side down on a serving platter.
- For the caramel sauce, combine sugar and water in a saucepan over medium heat. Cook without stirring until the sugar turns a deep amber color. Carefully add the heavy cream, butter, vanilla extract, and salt, stirring constantly until smooth.
- Drizzle the caramel sauce over the rolled cake. Slice and serve.
- Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 45 minutes
- Kcal: 350 kcal | Servings: 10 servings
FAQs:
- How do I prevent the cake from cracking when I roll it?
- To prevent cracking, roll the cake while it is still warm. Use a clean kitchen towel dusted with powdered sugar to gently roll the cake into a log shape, then unroll it to fill and reroll it. Rolling it while warm helps the cake maintain its shape without cracking.
- Can I use store-bought caramel sauce instead of making my own?
- Yes, you can use store-bought caramel sauce for convenience. However, homemade caramel sauce can provide a richer flavor and more control over sweetness. If using store-bought, choose a high-quality brand for the best taste.
- What type of bananas work best for this recipe?
- Ripe bananas with a few brown spots work best as they are sweeter and more flavorful. Avoid using overripe bananas that are too mushy, as they can affect the texture of the filling.
- How should I store the roll cake to keep it fresh?
- Store the roll cake in the refrigerator, wrapped tightly in plastic wrap or in an airtight container. It will stay fresh for up to 3-4 days. Bring it to room temperature before serving for the best texture and flavor.
- Can I make the roll cake ahead of time?
- Yes, you can make the roll cake a day in advance. Prepare and assemble the cake, then refrigerate it. This allows the flavors to meld together and makes slicing easier. Add any additional toppings or decorations just before serving.