Banana Roll Cake

Banana Roll Cake Recipe - a delight you won't forget

Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 1 hour and 45 minutes (including cooling)
Servings: 8-10

Who doesn't love a delicious, light dessert with a sweet banana flavor? The Banana Roll Cake is not just a dessert, but a culinary experience that wonderfully combines textures and flavors. Whether you're making it for a special occasion or simply to treat your family, this recipe will win you over immediately. And I sincerely thank Corina from Simplicity-Simplicity in the Kitchen for the inspiration!

The history of this dessert is fascinating, with deep roots in pastry traditions. The roll cake was created to bring a touch of joy to festive tables. The combination of bananas and strawberry jam makes each slice an explosion of flavors, reminiscent of sunny summer days.

Necessary ingredients

*For the sponge:*
- 5 eggs
- 5 tablespoons of sugar
- 5 tablespoons of flour
- 1 teaspoon of baking powder
- Strawberry jam (enough for a generous layer)

*For the cream:*
- 1 liter of milk
- 2 packets of vanilla pudding
- 5 tablespoons of flour
- 8 tablespoons of sugar
- 150 g of margarine or butter (at room temperature)
- 200 ml of whipped cream
- 2-3 bananas (ripe but firm)

Step-by-step preparation

1. Preparing the sponge
Start by preheating the oven to 180°C. In a large bowl, beat the egg yolks with the sugar until you get a frothy and light-colored mixture. This step is essential for achieving an airy sponge. Add the flour mixed with the baking powder and gently combine.

2. Beating the egg whites
In another bowl, beat the egg whites with a pinch of salt until stiff. It is important not to add sugar at this stage; the egg whites should be beaten plain. Gradually fold them into the yolk mixture using a spatula or wooden spoon. Mix gently to avoid losing air from the egg whites.

3. Baking the sponge
Pour the mixture into a baking tray lined with parchment paper, smoothing the surface well. Place it in the oven and bake for about 15 minutes, or until the sponge turns golden and passes the toothpick test. Once baked, remove the sponge from the oven and let it cool for 5 minutes. Then carefully peel off the parchment paper.

4. Rolling the sponge
Take a clean, damp kitchen towel, place the sponge on it, and then roll it up using the towel, forming a roll. This technique will help the sponge maintain its shape after being filled. Let it cool completely in this shape.

5. Preparing the cream
In a bowl, mix the two packets of pudding, flour, and sugar with 100-150 ml of milk. Bring the rest of the milk to a boil. When the milk starts to boil, take a few spoonfuls out and add them to the pudding mixture. Mix well, then pour everything back into the hot milk. Cook over low heat, stirring continuously, until the cream thickens. Once thickened, remove the pot from heat and let it cool.

6. Finalizing the cream
Once the cream has cooled, gradually add the soft butter and mix with a mixer until you achieve a smooth and creamy mixture. This step is important to ensure a fine and pleasant texture of the cream.

7. Assembling the cake
Carefully unroll the sponge and spread a generous layer of strawberry jam over its surface. Rolling it back, make sure the jam is evenly distributed. Cut the roll into slices and arrange them at the bottom of a springform pan. Pour half of the pudding cream, place the banana slices, and cover with the remaining cream. Top with whipped cream.

8. Final cooling
Refrigerate the cake for at least an hour. This resting time allows the flavors to blend perfectly. After it has cooled, carefully remove the sides of the pan and decorate the cake as desired - you can use banana slices or grated chocolate for an attractive look.

Serving suggestions and variations
The Banana Roll Cake can be served plain, but I recommend pairing it with caramel sauce or a scoop of vanilla ice cream for a delicious contrast. If you want to experiment, you can replace the strawberry jam with one of mixed berries or peaches. You can also add chopped nuts to the cream for a crunchy texture.

Nutritional information (per serving, estimated)
Calories: 320 kcal
Fat: 15 g
Carbohydrates: 40 g
Protein: 5 g

Frequently asked questions
1. Can I use other fruits instead of bananas?
Certainly! Apples or peaches can be a delicious alternative.

2. How can I keep the cake longer?
This cake keeps well in the fridge, in an airtight container, for 2-3 days.

3. Can I use raspberries instead of strawberry jam?
Absolutely! Raspberries will add a delicious taste and a tangy note.

So, let yourself be carried away by the sweet flavors of this Banana Roll Cake and enjoy every slice! Enjoy your meal!

 Ingredients: Ingredients for the sponge: -5 eggs -5 tablespoons of sugar -5 tablespoons of flour -1 baking powder -strawberry jam for the roll Ingredients for the cream: -1l milk -2 vanilla puddings -5 tablespoons of flour -8 tablespoons of sugar -150g margarine or butter -200ml whipped cream -2-3 bananas