Description
Imagine a soft banana sponge cake, perfectly swirled with creamy caramel filling and topped with luscious caramel drizzle.
Ingredients
Scale
For the Banana Sponge Cake:
- 3 large eggs (room temperature)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe bananas (about 1 large banana)
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Caramel Cream Filling:
- 3/4 cup heavy cream
- 1/4 cup powdered sugar
- 1/3 cup caramel sauce (store-bought or homemade)
For the Topping:
- 1/3 cup caramel sauce
- Optional: sliced bananas and crushed nuts for garnish
Instructions
- Prepare the Banana Sponge
- Preheat your oven to 350°F (175°C). Line a jelly roll pan (10×15 inches) with parchment paper.
- In a mixing bowl, beat the eggs, granulated sugar, and brown sugar until pale and thick (about 5 minutes). Add the vanilla and mashed bananas, mixing until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the banana mixture until just combined.
- Spread the batter evenly onto the prepared pan and bake for 10-12 minutes, or until the cake springs back when touched.
- Roll the Cake
- While the cake is warm, turn it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake tightly with the towel. Let it cool completely.
- Make the Caramel Cream Filling
- Whip the heavy cream and powdered sugar until soft peaks form. Gently fold in the caramel sauce until well combined.
- Assemble the Cake
- Unroll the cooled cake and spread the caramel cream filling evenly across the surface. Roll it back up tightly without the towel.
- Add the Finishing Touches
- Place the roll on a serving platter and drizzle with caramel sauce. Garnish with sliced bananas and crushed nuts if desired.
- Chill and Serve
- Refrigerate the cake for at least 30 minutes before slicing. Serve chilled or at room temperature.