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Banana Roll Cake

Banana Roll Cake

Roll:

Whisk the egg whites with a pinch of salt, add the sugar and continue beating until completely melted. Add the yolks one by one, then the sifted flour and mixed with the baking powder.

Preheat the oven to 180 degrees. Line a large baking tray with parchment paper and pour the dough into it, level it and bake it for 15-20 minutes or until it passes the toothpick test.

Remove the top from the tray on a damp towel, roll it with baking paper and leave to cool. When it is cold, take down the paper carefully, grease it with jam (not much, not to throw it out) and roll it again.

Cut the roll into strips of about one centimeter that are placed on the bottom and walls of a cake tray with a detachable edge.

Cream:

Mix the puddings with the flour and sugar. Pour the mixture into a liter of milk, boil over low heat, stirring constantly until it becomes a thick cream. Leave to cool, then mix with butter.

Pour half of the cream into the pan over the slices of roll, then place the bananas, and pour the rest of the cream over them and level. Add the pineapple to the pieces and refrigerate.

Mix the bag of Creme Ole with 400 ml of cold milk, put it over the pineapple, level it nicely and let it cool again.

Serve the next day, it's delicious.

Good appetite!


via From The Pantry To The Table

Combine the flour, baking soda, salt, and baking powder.

In a large mixing bowl, beat eggs for 5 minutes add 1/2 cup sugar, banana, vanilla, and lemon peel.

In a small mixing bowl, beat egg whites on medium speed until soft peaks form.

Gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form.

Add flour mixture to banana mixture mix gently until combined. Fold in egg white mixture.

15-in line. x 10-in. x 1-in. baking pan coated with nonstick cooking spray with waxed paper.

Coat the paper with non-stick cooking spray set aside.

Spread into prepared pan. Bake at 375F / 170C degrees for 10-12 minutes or until cake springs back when lightly touched.

Cool 5 minutes. Turn cake onto a kitchen towel dusted with confectioners sugar.

Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

* NOTE: Once the roll is cooled, unroll the cake. Because the cake has cooled in a rolled position it will easily re-roll.


The thing about cake rolls, actually a Swiss roll or a Jelly Roll, is that they LOOK difficult. Like you have to be some sort of magician to make it work.

Cake rolls, are simple to make. You simply bake a thin cake in a jelly roll pan, a pan made specifically for this type of cake. Once it & # 8217s finished baking you turn it out on a clean dish towel and roll it up from the short side and let it cool. Once it & # 8217s cool you put the filling in, reroll it and freeze until ready to serve.

I have two other FAB Cake Roll Recipes:


Banana Bread Cake Roll

A beautifully spiced banana bread cake roll filled with cream cheese frosting & # 8211 a fun alternative to banana bread!

Striking fear into the hearts of former Great British Bake Off contestants everywhere.

To all the rest of us & # 8220normal bakers & # 8221, don & # 8217t you fret. I made this at 9PM on a Friday after a glass of wine and lived to tell the tale (and gleefully eat it the next morning). SO CAN YOU!

Actually, I don't really know why people freak out so much about cake rolls. They & # 8217re not like macarons where the slightest change in the phase of the moon can completely derail your success. As long as you follow the instructions (mostly with regards to pre-rolling your cake layer while it & # 8217s still warm to train it to take that shape again later) you & # 8217ll be fine.

Sure, maybe you won & # 8217t have quite as many swirls as Paul Hollywood would prefer but WHATEVER. It & # 8217s still gonna taste freaking good.

The & # 8220cake & # 8221 of a cake roll is typically made of a sponge cake that is light, airy, and flexible. Most recipes will call on you to do one of my least favorite things in life, which is to separate eggs. NOT THIS ONE. Deb Perelman, from Smitten Kitchen fame, understands how onerous and annoying this task is (like, I & # 8217ll do it for macarons and homemade ice cream, but for NOTHING else) and in trying to figure out how to * not * do it discovered that beating the eggs for a really long time produces similar results.

This cake is filled with banana bread flavor and is so perfectly spiced that I honestly moaned the first time I bit into it.

A thick (and I mean thick) layer of simple cream cheese frosting in the middle makes it that much better.

Call it breakfast (ahem, I & # 8217m here for it), call it dessert, call it a midday snack. Whatever you call it, just overnight me a slice okay?


Banana Bread Cake Roll

A beautifully spiced banana bread cake roll filled with cream cheese frosting & # 8211 a fun alternative to banana bread!

Striking fear into the hearts of former Great British Bake Off contestants everywhere.

To all the rest of us & # 8220normal bakers & # 8221, don & # 8217t you fret. I made this at 9PM on a Friday after a glass of wine and lived to tell the tale (and gleefully eat it the next morning). SO CAN YOU!

Actually, I don't really know why people freak out so much about cake rolls. They & # 8217re not like macarons where the slightest change in the phase of the moon can completely derail your success. As long as you follow the instructions (mostly with regards to pre-rolling your cake layer while it & # 8217s still warm to train it to take that shape again later) you & # 8217ll be fine.

Sure, maybe you won & # 8217t have quite as many swirls as Paul Hollywood would prefer but WHATEVER. It & # 8217s still gonna taste freaking good.

The & # 8220cake & # 8221 of a cake roll is typically made of a sponge cake that is light, airy, and flexible. Most recipes will call on you to do one of my least favorite things in life, which is to separate eggs. NOT THIS ONE. Deb Perelman, from Smitten Kitchen fame, understands how onerous and annoying this task is (like, I & # 8217ll do it for macarons and homemade ice cream, but for NOTHING else) and in trying to figure out how to * not * do it discovered that beating the eggs for a really long time produces similar results.

This cake is filled with banana bread flavor and is so perfectly spiced that I honestly moaned the first time I bit into it.

A thick (and I mean thick) layer of simple cream cheese frosting in the middle makes it that much better.

Call it breakfast (ahem, I & # 8217m here for it), call it dessert, call it a midday snack. Whatever you call it, just overnight me a slice okay?


  • 3 eggs
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • ¾ cup granulated sugar or sugar substitute blend equivalent to 3/4 cup sugar (see Tip)
  • ⅔ cup mashed ripe bananas (about 2 bananas) (Optional)
  • 1 teaspoon lemon juice
  • Powdered sugar
  • ½ cup light tub-style cream cheese
  • 1 cup frozen light whipped dessert topping, thawed (Optional)
  • 1 cup chopped, fresh strawberries
  • 3 tablespoons reduced-calorie or sugar-free chocolate-flavored syrup (Optional)
  • ½ small banana, sliced ​​(Optional)
  • ¼ cup frozen light whipped dessert topping, thawed (Optional)
  • 1 cherry maraschino (Optional)

Begin preparing Banana Split Cake Roll: Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper grease and lightly flour paper. Set pan aside. In a small bowl, stir together flour, baking powder, salt, nutmeg and cinnamon set aside.

Preheat oven to 375 degrees F. In a large bowl, beat eggs with an electric mixer on high speed for 5 minutes. Gradually add granulated sugar or sugar substitute blend, beating until well mixed. Stir in mashed bananas and lemon juice. Fold flour mixture into banana mixture. Spread batter evenly into prepared pan.

Bake about 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Slowly peel off waxed paper. Starting from a short side, roll up towel and cake into a spiral. Cool on a wire rack for 1 hour.

Meanwhile, prepare Strawberry Cream Cheese Filling: In a small bowl, beat cream cheese with an electric mixer until smooth. Add 1/2 cup of the frozen light whipped dessert topping fold in until well mixed. Fold in remaining 1/2 cup frozen light whipped dessert topping, thawed. Fold in fresh strawberries.

Continue preparing Banana Split Cake Roll: Remove towel from cake. Spread cake with Strawberry Cream Cheese Filling to within 1 inch of edges. Roll up cake and filling into a spiral. Trim ends. Cover and chill for 2 to 48 hours before serving. If desired, drizzle cake roll with chocolate syrup just before serving or slice crosswise to serve and drizzle each slice with chocolate syrup. If desired, garnish whole cake with banana slices, whipped topping and a cherry.

Tip: If using a sugar substitute, choose Splenda (R) Sugar Blend for Baking. Follow package directions to use product amount equivalent to 3/4 cup sugar. Nutrition per serving with Substitute: same as below, except 146 cal., 20 g carb. Exchanges 1 1/2 other carbohydrate. Carb choices: 1.


Banana Cream Cheese Roll

If you've been anywhere on the internet these days, you've probably seen pumpkin spice EVERYTHING wherever you've gone.

For years we’ve enjoyed a pumpkin cream cheese roll as part of our fall / Thanksgiving holidays. It's something I've looked forward to year after year, sneaking into the fridge to shave off just enough for a taste, but not enough so anyone would notice a big piece missing. But with pumpkin pie, pumpkin cookies, pumpkin bread, and pumpkin donuts on the menu, too, I'm ready for a break in the pumpkin action.

Enter our old and dear friend, banana. Texturally pumpkin and banana share a lot of traits, and both have a richness that can stand up to a cream cheese filling. How about if we swap a banana in our favorite holiday roll?

No hyperbole here, this roll is AMAZING! It's like fresh banana bread with a schmear of cream cheese, only gilded in gold and served by cherubs. The caramel-rum sauce adds an extra touch that really earns this roll a place at the holiday buffet.

1 cup (120g) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Whisk until well combined and lump free, and set aside.

Mash 1 medium banana, about 1/2 cup (113g).

In a stand mixer, whip 2 large egg whites (reserve the yolks) until foamy. Continue to beat as you slowly add in 1/4 cup (50g) sugar. Whip until you have stiff, but not dry peaks. Remove from the mixer and set aside with your other ingredients.

Rinse your mixing bowl and put the two reserved egg yolks into the bowl. Beat on medium-high speed until the eggs lighten and thicken. Keep beating while you gradually add 1/2 cup (99g) sugar.

The egg yolks should fall from your beater or spatula into a thick ribbon, almost like a pancake batter. If it runs off like thin liquid, you’ll want to beat it a bit longer.

Once the yolks are thick, gently stir in the mashed banana, then the flour mixture. Finally, fold in the whipped egg whites. Try to make large, gentle folds to keep the batter as light as possible.

Prepare a parchment-lined jelly roll pan. These pans are smaller than cookie sheets, measuring around 9 "or 10" by 14 "or 15". Trim your parchment to fit, and spritz with cooking spray. Pour in the batter and spread to the edges and corners.

Bake the cake for 8 to 12 minutes. The edges will begin to pull away from the sides of the pan and the center will spring back when lightly pressed.

Remove the cake from the pan by lifting the parchment paper. Place the cake on the counter and trim off the edges to make rolling easier. Turn the cake over onto a clean towel well sprinkled with confectioners' sugar. Peel off the parchment paper.

Roll the cake up as though the towel were filling. Cool the cake, rolled up, for 20 to 30 minutes. Be sure to cool on a rack so that the bottom of the cake doesn't become soggy and stick to the counter.

While the cake is cooling, prepare the filling. To make the rum syrup, place 1 cup (213g) of brown sugar with 1/2 cup (113g) of water in a medium-sized sauté pan over medium heat. Cook until the sugar dissolves and the liquid turns syrupy, stirring occasionally.

Remove from the heat and stir in 2 tablespoons (28g) of butter and 2 to 4 tablespoons (28g to 57g) of rum. Allow to cool to room temperature.

You can certainly leave the rum out, but it brings amazing flavor to the party. If you prefer rum extract, use about 1/4 teaspoon or to taste.

To make the cream cheese filling, mix together one 8-ounce package (227g) of softened cream cheese and 1 cup (113g) of sifted confectioners' sugar until the mixture is lump free and fluffy.

Add a pinch of salt, plus 1/4 cup (57g) of the cooled prepared rum syrup. Whip again until light and soft enough to spread.

Unroll the towel and cake. Lightly brush the cake with 2 to 3 tablespoons of the rum syrup. Spread the cake with the filling and re-roll. Chill for 20 to 30 minutes. The roll can be frozen at this point, well wrapped, for up to 3 months.

To serve, place the roll on a long serving platter and dust with confectioners' sugar. Serve slices with an extra drizzle of the rum syrup, if desired. Be sure to refrigerate any leftover cake or syrup.

I know at our house this dessert will make a star appearance as part of our Thanksgiving dessert offerings. Pumpkin pie and Banana Roll on the same day? Yes, please and thank YOU!


Recipe Summary

  • 5 tablespoons unsweetened cocoa powder
  • ½ cup all-purpose flour
  • 1 tablespoon baking powder
  • 5 egg yolks
  • ¾ cup white sugar, divided
  • 5 egg whites
  • 1 teaspoon vanilla extract
  • 1 cup sweetened whipped cream
  • 2 bananas, peeled
  • 2 tablespoons confectioners' sugar for dusting
  • 2 cups prepared chocolate frosting

Preheat the oven to 325 degrees F (165 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. Sift together the cocoa, flour and baking powder set aside.

In a medium bowl, whip the egg yolks and half of the sugar with an electric mixer until thick and pale. Set aside. In a separate larger bowl, combine the egg whites and vanilla. Whip with clean beaters until foamy. Gradually sprinkle in the remaining sugar while continuing to whip until stiff but not blocky. Fold the yolks into the whites by hand, then fold in the dry ingredients. Spread evenly in the prepared pan.

Bake for 15 minutes in the preheated oven, until the cake springs back when lightly pressed. Try not to let it bake too long or it will be difficult to roll. When the cake is done, run a knife around the edge to loosen and turn out onto a sheet of parchment paper or aluminum foil. Sprinkle confectioners' sugar on both sides and allow to cool.

Spread whipped cream on one side and place the bananas along the length. Roll the cake up around the bananas. Place on a serving platter with the seam side down. Frost with chocolate frosting.


Tokyo Banana Roll Cake Recipe

TOKYO BANANA ROLL CAKE RECIPE
by Sumopocky

Equipment: 27 x 27 cm Baking tray

Ingredients
[For Banana Custard]
2 egg yolks
200ml of Fresh Milk
70g of Caster sugar
15g of Cake flour / Top flour
1.5 - 2 ripened bananas (the riper, the better! Adjust quantity according to your taste)

[For Sponge Cake]
Adapted from Cooking with Dog
4 Egg whites
40g of Caster sugar

4 Egg yolks
40g of Caster sugar
1 - 2 drops of Vanilla essence

45g of Cake flour
1 - 2 sliced ​​Bananas

2 tbsp of Hot water
1 tbsp of Caster sugar

[For Decorating] * Optional

7. Bake in a preheated oven at 170 ° C for 25 minutes. Let it cool before removing from the parchment paper. Trim off the sides (don't throw them away!)
8. Mix hot water with sugar to make the sugar syrup. Spread the sugar syrup on the cake to keep it moist.
9. Spread a layer of banana custard on the sponge cake. Line the cake with sliced ​​bananas.
10. Make 3 small incisions on each side of the sponge cake and roll gently. Wrap the cake in parchment paper and chill it in the fridge for 1 - 2 hours. You can then slice, serve, and eat!