Ingredients
For the sponge cake:
- 4 eggs
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- A pinch of salt
For the filling and topping:
- 2 ripe bananas (one for the filling, one for garnish)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Chopped nuts (walnuts or almonds) for garnish
- Additional powdered sugar for dusting
Instructions
- Make the sponge: Preheat the oven to 180°C (350°F). Beat eggs and sugar until light and fluffy. Add vanilla. Sift in flour, baking powder, and salt—fold gently until combined. Pour into a lined rectangular baking tray and bake for 10–12 minutes, until golden.
- Roll while warm: Turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully roll it up with the towel and let it cool—this prevents cracking later.
- Prepare the cream filling: Whip the cream with powdered sugar until stiff peaks form. Slice one banana thinly.
- Assemble: Unroll the cake and spread whipped cream over the surface. Add banana slices, then gently re-roll. Chill for 30–60 minutes.
- Decorate: Top with more whipped cream, banana slices, chopped nuts, and a final dusting of powdered sugar.
Would you like a creative name for this dessert—maybe “Banana Cloud Roll” or “Golden Velvet Swirl”? I’d love to brainstorm that with you! 🍰
Ingredients
For the sponge cake:
- 4 eggs
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- A pinch of salt
For the filling and topping:
- 2 ripe bananas (one for the filling, one for garnish)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Chopped nuts (walnuts or almonds) for garnish
- Additional powdered sugar for dusting
Instructions
- Make the sponge: Preheat the oven to 180°C (350°F). Beat eggs and sugar until light and fluffy. Add vanilla. Sift in flour, baking powder, and salt—fold gently until combined. Pour into a lined rectangular baking tray and bake for 10–12 minutes, until golden.
- Roll while warm: Turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully roll it up with the towel and let it cool—this prevents cracking later.
- Prepare the cream filling: Whip the cream with powdered sugar until stiff peaks form. Slice one banana thinly.
- Assemble: Unroll the cake and spread whipped cream over the surface. Add banana slices, then gently re-roll. Chill for 30–60 minutes.
- Decorate: Top with more whipped cream, banana slices, chopped nuts, and a final dusting of powdered sugar.
Would you like a creative name for this dessert—maybe “Banana Cloud Roll” or “Golden Velvet Swirl”? I’d love to brainstorm that with you! 🍰