Banana Roll Cake
I usually don't make multi-step cakes, but for my name day, I tried this banana roll cake, first found at Corinuta and slightly adapted to my taste. I made it for a larger gathering, and the result was refreshing and well-received, especially after a heavy meal. I loved the structure of the sliced roll and the rich cream because it's made with simple ingredients but looks like an occasion cake.
Quick Info
Total time: approximately 2 hours (including cooling)
Preparation time: 45 minutes
Baking time: 15-20 minutes for the roll
Servings: 12-14 slices
Difficulty: medium
Recipe type: homemade cake, suitable for birthdays or name days
Ingredients
For the roll:
6 eggs
6 tablespoons sugar
6 tablespoons sifted flour
1 teaspoon baking powder
a pinch of salt
half a jar of strawberry jam
For the cream:
1400 ml milk
2 packets vanilla pudding
3 tablespoons flour
6 tablespoons sugar
150 g butter
6 bananas (of suitable size)
half a can of pineapple compote (chunks)
Topping:
1 packet of chocolate Creme Ole
400 ml cold milk
Instructions
1. Separate the eggs for the roll. Beat the egg whites with a pinch of salt until foamy. Gradually add the sugar and continue beating until it dissolves and the foam becomes firm and glossy. Incorporate the egg yolks one at a time, mixing briefly after each addition.
2. Add the sifted flour mixed with baking powder, gently folding with a spatula, being careful not to lose volume.
3. Preheat the oven to 180°C. Line a large baking tray with parchment paper and pour in the batter, leveling it. Bake for 15-20 minutes or until a toothpick comes out clean. It's important not to let the roll dry out.
4. Remove the baked layer directly onto a damp towel, roll it tightly with the parchment paper, and let it cool completely.
5. Once cooled, carefully remove the paper. Spread a thin layer of strawberry jam on the layer (don't use too much, or it will ooze out when rolling) and roll it up again.
6. Cut the roll into thick slices of about 1 cm. Place them upright at the bottom and sides of a round springform pan, sticking them as close together as possible. Leave the center empty, which will be filled with cream later.
7. For the cream, mix the pudding powder, flour, and sugar with a little cold milk to avoid lumps. Heat the remaining milk in a saucepan, pour in the mixture, and simmer on low heat, stirring continuously, until the cream visibly thickens.
8. Let the cream cool completely. After cooling, add the softened butter and mix until you achieve a smooth cream.
9. Pour half of the cream into the lined pan with the slices of roll, ensuring it reaches the sides as well. Arrange a uniform layer of whole or sliced bananas, depending on how well they fit. Pour the remaining cream over the bananas and level it.
10. Sprinkle or place the drained pineapple chunks over the last layer of cream.
11. For the topping, mix the packet of Creme Ole with 400 ml of cold milk according to the package instructions. Spread evenly over the pineapple layer.
12. Refrigerate the cake, ideally overnight. Before serving, detach the ring and slice with a sharp knife.
Why I make this recipe often
The cake is perfect when I need something refreshing and substantial, but I don't want to work with elaborate layers or bases. It can be made in advance, cuts nicely, and stays fresh the next day. The ingredients are accessible and available in any season.
Tips and Variations
Tips
- Make sure the roll layer is not overbaked, so you can easily roll it without cracking.
- For the cream, the butter should be soft, and the cream well-cooled to prevent curdling during mixing.
- If you want the cake to be perfectly sliced, refrigerate it for at least 6 hours.
Substitutions
- The strawberry jam can be replaced with any tart jam.
- The pineapple can be substituted with canned peaches, cut into cubes.
- Instead of chocolate Creme Ole, you can use another flavor if you don't have strong preferences.
Variations
- For a more festive cake, add fresh fruits on top just before serving.
- If you don't have a springform pan, use a regular one lined with plastic wrap.
- You can add a little rum essence to the cream for a different flavor.
Serving Ideas
- It pairs well with black coffee or tea.
- For a more elegant look, decorate with a few thin banana slices and grated chocolate on top.
- For festive meals, you can make the cake a day in advance and let it chill overnight.
Frequently Asked Questions
1. What type of pan should I use?
The easiest option is a springform pan with a minimum diameter of 24 cm, so you can easily remove the cake.
2. How do I prevent the layer from cracking when I roll it?
Remove the layer immediately after baking, roll it while it's warm on a damp towel, and let it cool like that. If it cools flat, it will crack when rolling.
3. Can I use another fruit instead of bananas?
Yes, but the structure will not be the same. Bananas work well because they don't release much liquid and hold up well when chilled. If you use something else, choose firm and well-drained fruits.
4. Can I skip the Creme Ole?
Yes, the cake can be finished with just the cream, but the top layer will be less airy.
5. What should I do if I have leftover cream?
The leftover cream can be used in cups with fruits or on cookies.
Nutritional Values
These are estimates for one slice (out of 12), depending on portion sizes and exact ingredients:
Approx. 350-400 kcal per slice
Fat: 15-18 g
Carbohydrates: 50-55 g
Protein: 6-8 g
Nutritional value varies if you use more or less sugar, what type of jam or milk.
Storage and Reheating
The cake can be stored in the refrigerator, covered, for up to 3 days. I do not recommend freezing or reheating, as the texture of the cream and the layer does not hold up well to these processes. It is best served cold, directly from the refrigerator. If you have leftovers, they can be consumed within 2-3 days without issues.
Ingredients: For the roll: 6 eggs, 6 tablespoons sugar, 6 tablespoons sifted flour, 1 teaspoon baking powder, a pinch of salt, half a jar of strawberry jam. For the cream: 1400 ml milk, 2 vanilla puddings, 3 tablespoons flour, 6 tablespoons sugar, 150g butter, 6 bananas, half a can of pineapple chunks, 1 sachet of chocolate Creme Ole.
