Banana Caramel Roulade 🍮
Ingredients:
For the Sponge Cake:
¾ cup all-purpose flour
1 tsp baking powder
4 large eggs
¾ cup granulated sugar
1 tsp vanilla extract
2 tbsp vegetable oil
¼ cup milk
For the Caramel Filling:
½ cup caramel sauce (store-bought or homemade)
1 cup heavy cream
2 tbsp powdered sugar
2 ripe bananas, thinly sliced
For Garnish:
Extra caramel drizzle
Powdered sugar (optional)
Instructions:
Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
Make the Sponge Cake: In a bowl, sift flour and baking powder. In another bowl, beat eggs and sugar until pale and fluffy. Add vanilla, oil, and milk. Fold in the flour mixture until smooth.
Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes, until golden.
Once baked, roll the warm cake in a clean towel to form a roulade shape and let it cool.
Prepare the Filling: Whip heavy cream and powdered sugar until stiff peaks form. Gently fold in the caramel sauce.
Unroll the Cake and spread the caramel cream mixture evenly over it. Arrange banana slices on top.
Roll the Cake back up, tightly but gently.
Drizzle with extra caramel sauce and dust with powdered sugar if desired.
Notes:
Chill the roulade for 30 minutes before slicing for cleaner cuts.
Add crushed nuts like pecans for extra crunch!
Prep Time: 20 mins | Cooking Time: 12 mins | Total Time: 32 mins | Kcal: ~300 per slice | Servings: 8
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