Description
This Banana Caramel Roll Cake is a delightful dessert featuring a soft and moist banana-flavored sponge cake rolled with luscious caramel sauce, whipped cream, and fresh banana slices. Perfectly baked and elegantly presented with caramel drizzle, this cake offers a delightful combination of sweet and creamy flavors that make it an ideal treat for any occasion.
Ingredients
Scale
Cake Batter
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil
- 1 cup mashed ripe banana (about 2 bananas)
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Filling and Topping
- Powdered sugar for dusting
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup prepared caramel sauce (plus extra for drizzling)
- Sliced bananas for filling and garnish (optional)
Instructions
- Prepare the Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to ensure the cake doesn’t stick.
- Make the Cake Batter: In a large bowl, beat the eggs and granulated sugar together until the mixture becomes light and fluffy, approximately 3 to 4 minutes. Stir in the vanilla extract, vegetable oil, and mashed bananas until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Fold Dry Ingredients into Wet Mixture: Gently fold the flour mixture into the banana batter until just incorporated to keep the batter light and airy.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan. Bake for 12 to 14 minutes or until the top is springy to the touch and a toothpick inserted comes out clean.
- Roll the Cake While Warm: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Once the cake is done, carefully invert it onto the towel, peel off the parchment paper, and immediately roll the cake up in the towel from the short end. Let it cool completely rolled up to prevent cracking.
- Whip the Cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, ensuring a stable and fluffy whipped cream.
- Fill and Assemble: Unroll the cooled cake gently and spread a thin layer of caramel sauce evenly over the surface. Follow with a spread of whipped cream and add sliced bananas if using. Carefully roll the cake back up without the towel and place it seam-side down on a serving platter.
- Garnish and Serve: Drizzle the cake with extra caramel sauce, garnish with additional banana slices if desired, and dust lightly with powdered sugar before slicing into 10 slices and serving.
Notes
- To prevent cracking, roll the cake while it is still warm and pliable.
- You can prepare the cake a day ahead and refrigerate it; this will make slicing easier as the cake will firm up.
- For added texture and flavor, sprinkle chopped nuts such as pecans or walnuts inside the filling before rolling.
