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Instructions
1. Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the paper to ensure the cake doesn’t stick.
2. Make the Sponge Cake
- In a mixing bowl, whisk the eggs and granulated sugar together until light and fluffy, about 3-4 minutes.
- In a separate bowl, combine the flour, baking powder, and salt.
- Slowly add the dry ingredients to the egg mixture, folding gently with a spatula to avoid deflating the batter.
- Mix in the vanilla extract, melted butter, and milk until just combined. The batter should be smooth and airy.
- Pour the batter into the prepared pan and spread it evenly.
3. Bake the Cake
Bake the cake in the preheated oven for 10-12 minutes or until a toothpick inserted in the center comes out clean. The cake should be lightly golden and spring back when touched.
4. Roll the Cake
- While the cake is baking, prepare a clean kitchen towel or large sheet of parchment paper by dusting it lightly with powdered sugar.
- Once the cake is done, remove it from the oven and immediately turn it out onto the prepared towel. Gently peel away the parchment paper from the cake.
- Starting from one edge, roll the cake with the towel inside. Allow it to cool completely while rolled up. This helps the cake hold its shape when you unroll it later.
5. Prepare the Filling
While the cake cools, make the banana filling:
- In a medium bowl, mash the bananas with a fork until smooth, leaving a few small chunks for texture.
- In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
- Gently fold the mashed bananas into the whipped cream mixture until well combined. The banana filling should be light and creamy.
6. Unroll and Fill the Cake
Once the cake has cooled completely (about 30 minutes), unroll it gently. Spread an even layer of the banana filling over the entire surface of the cake, leaving a small border around the edges.
7. Roll the Cake Back Up
Carefully roll the cake back up, this time without the towel. Be gentle to prevent cracking, but don’t worry if there are a few small imperfections. Place the roll seam-side down on a serving platter.
8. Make the Frosting (Optional)
For an extra indulgent touch, you can make a simple frosting:
- In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Spread a thin layer of whipped cream frosting over the banana roll cake. You can also sprinkle it with some sliced banana rounds or a dusting of powdered sugar for added flair.
9. Slice and Serve
Using a sharp serrated knife, slice the banana roll cake into individual portions. Serve immediately, or refrigerate for up to a few hours before serving to let the flavors meld together.
Tips for the Perfect Banana Roll Cake
- Ripe Bananas: Use bananas that are perfectly ripe—neither too green nor overly brown. They should be sweet, soft, and easy to mash.
- Cake Texture: To get the softest, most delicate texture, make sure to fold the dry ingredients into the wet mixture gently and avoid overmixing.
- Rolling Technique: Rolling the cake while it’s hot and still in the towel helps prevent cracks. Be patient and let it cool completely before unrolling for the best results.
- Decorative Touches: For added flair, top the cake with chocolate shavings, crushed nuts, or a drizzle of caramel sauce. It’s all about making it your own!
Why You’ll Love Banana Roll Cake
Banana roll cake offers the best of both worlds: a light, airy cake and the creamy, rich flavor of banana. It’s a great way to use up ripe bananas and turn them into a dessert that looks as good as it tastes. Whether you prefer a simple banana filling or a full-on frosted version, this cake is sure to be a crowd-pleaser.
Now you’re all set to make your own banana roll cake! It’s a fun, easy-to-make dessert that’s bound to win over friends and family with its delicious combination of soft sponge cake and creamy banana filling. Enjoy! 🍌
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