Heavenly Banana Caramel Roulade Recipe: A Sweet Spiral Delight

Sweet dreams come alive with this delectable banana caramel roulade that promises pure indulgence.

Layers of soft sponge cake wrap around creamy caramel-infused filling, creating a dessert masterpiece.

Silky smooth textures melt together in each luxurious bite.

Comfort and elegance dance across your palate with surprising harmony.

Seasonal ingredients blend perfectly, transforming simple components into an extraordinary treat.

Rich caramel notes complement the natural sweetness of ripe bananas.

Whip up this showstopping dessert and watch everyone’s eyes light with excitement.

Banana Caramel Roulade Common Questions

• What makes the egg separation technique important in this recipe?

Separating eggs allows for creating a light, airy texture by whipping egg whites to stiff peaks, which provides volume and softness to the sponge cake without using chemical leavening agents.

• Why do I need to roll the cake while it's still warm?

Rolling the cake immediately after baking prevents cracking and helps the cake maintain a flexible shape, making it easier to create the roulade without breaking the delicate sponge.

• How can I ensure my egg whites reach the right consistency?

Use clean, dry equipment and beat egg whites gradually at medium-high speed until they form stiff, glossy peaks that hold their shape when the whisk is lifted, which typically takes about 3-4 minutes.

Why Banana Caramel Roulade Is A Crowd Pleaser

• Conquer Complexity with Ease: This recipe transforms a seemingly intricate dessert into a delightful baking adventure, breaking down complex steps into manageable techniques perfect for home bakers looking to expand their skills.
• Create Crowd-Pleasing Comfort: Combining classic flavors like caramel, banana, and cream, this roulade becomes an instant crowd-pleaser that sparks joy and brings people together around a stunning dessert.
• Customize Your Culinary Canvas: Swap ingredients like almonds for different nuts, experiment with chocolate drizzles, or add seasonal fruits to make this recipe uniquely yours, offering endless creative possibilities.
• Impress Without Extensive Preparation: Requiring basic kitchen tools and straightforward techniques, this roulade looks professionally crafted while being surprisingly simple to execute, making it ideal for both novice and experienced bakers.

Banana Caramel Roulade Ingredients List

• Eggs: Fresh eggs are the foundation of the light and airy sponge cake.
• Sugar: Provides sweetness and helps create a smooth, pale mixture.
• All-Purpose Flour: Gives structure and texture to the delicate cake roll.

• Caramel Sauce: Adds a rich, sweet layer with deep flavor notes.
• Vanilla Extract: Enhances the overall taste with its warm, aromatic profile.

• Heavy Cream: Creates a smooth, luxurious cream filling for the cake roll.
• Bananas: Adds natural sweetness and fruity flavor to the dessert.
• Powdered Sugar: Provides a classic decorative finish and subtle sweetness.
• Sliced Almonds: Offers a crunchy texture and nutty accent to the cake.

• Parchment Paper: Ensures easy cake removal and smooth baking surface.
• Kitchen Towel: Helps shape the cake during the initial cooling process.

Step-By-Step Banana Caramel Roulade Instructions

Step 1: Prepare Baking Surface

Line a rectangular baking sheet with parchment paper, making sure the surface is completely smooth and covered.

Step 2: Separate Egg Components

Carefully separate egg whites and yolks into two different mixing bowls.

Step 3: Create Yolk Mixture

Whisk egg yolks with sugar until the mixture becomes pale and creates a ribbon-like texture when lifted.

Step 4: Incorporate Flour

Softly fold sifted flour into the egg yolk mixture, keeping the mixture light and airy.

Step 5: Whip Egg Whites

Beat egg whites until they form stiff, glossy peaks that stand up beautifully.

Step 6: Combine Batters

Gently fold the whipped egg whites into the flour-yolk mixture, maintaining a fluffy consistency.

Step 7: Spread Batter

Transfer the batter to the prepared baking sheet, spreading it evenly with a spatula to create a thin layer.

Step 8: Bake The Sponge

Bake in a preheated oven until the sponge turns golden and springs back when touched lightly.

Step 9: Initial Cake Shaping

Immediately after baking, flip the cake onto a sugar-coated kitchen towel and carefully roll into a cylindrical shape.

Step 10: Prepare Cream Filling

Whip heavy cream with vanilla extract until soft peaks form.

Step 11: Add Filling Layers

Unroll the cooled cake and spread caramel sauce evenly across the surface.

Step 12: Layer Cream And Fruit

• Spread whipped cream over the caramel sauce
• Slice bananas thinly
• Distribute banana slices across the cream layer

Step 13: Final Rolling

Carefully re-roll the cake, maintaining a tight but gentle wrap.

Step 14: Decorate Roulade

• Dust the exterior with powdered sugar
• Sprinkle sliced almonds on top

Step 15: Chill And Serve

Refrigerate the roulade for 30 minutes to help it set before slicing and serving.

Tips For A Perfect Banana Caramel Roulade

• Prevent Cake Cracking: Roll the sponge cake while it's still warm to avoid splitting and maintain a smooth, flexible texture.
• Achieve Perfect Whipped Cream: Chill the mixing bowl and whisk beforehand to help the cream whip faster and hold its shape better.
• Create Smooth Batter: Sift flour to eliminate lumps and ensure a light, airy cake with consistent texture.
• Master Folding Technique: Use a gentle, cutting motion when incorporating egg whites to preserve air bubbles and maintain the batter's volume.
• Slice Bananas Strategically: Cut bananas just before assembling to prevent browning and maintain fresh, vibrant flavor.

Variations On Banana Caramel Roulade To Try

• Chocolate Banana Roulade: Replace caramel sauce with melted dark chocolate, enhancing the rich flavor profile while maintaining the cake's delicate texture.
• Gluten-Free Banana Roll: Substitute all-purpose flour with almond flour or gluten-free flour blend, creating a friendly option for those with wheat sensitivities.
• Vegan Banana Cream Roulade: Use aquafaba instead of egg whites, coconut cream for filling, and maple syrup as a sweetener, offering a plant-based alternative that preserves the cake's airy structure.
• Low-Sugar Berry Variation: Swap caramel with fresh berry compote, reduce sugar content, and use Greek yogurt for filling, providing a lighter, fruit-forward version of the classic dessert.

Tasty Matches For Banana Caramel Roulade

• Flavor Symphony: Elevate Banana Cream Roulade
• Caramel Bourbon Companion: Smooth bourbon whiskey highlights the cake's rich caramel notes, cutting through sweetness with warm, woody undertones.
• Tropical Fruit Contrast: Fresh passion fruit or mango coulis provides bright, tangy counterpoint to the creamy, sweet banana filling, awakening palate complexity.
• Nutty Dessert Wine Pairing: Late-harvest Moscato d'Asti delivers delicate sweetness and almond-like nuances that complement the cake's nutty almond garnish and creamy texture.
• Coffee Elegance Finale: Smooth espresso or cappuccino cleanses the palate, matching the dessert's richness while offering a sophisticated contrast to the sweet, soft roulade.

Best Way To Store Banana Caramel Roulade

• Store the roulade in an airtight container wrapped in plastic wrap, keeping it fresh for 3-4 days in the refrigerator.
• Wrap the roulade tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Preheat oven to 300°F, place roulade on a baking sheet, cover loosely with foil, and warm for 10-15 minutes until slightly heated through.
• Remove from refrigerator 30 minutes before serving to allow the cake to soften and flavors to develop, ensuring the best taste and texture.

Banana Caramel Roulade Recipe

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4.7 from 32 reviews

• Total Time: 45 minutes
• Yield: 8 1x

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Description

Silky banana caramel roulade delivers sweet elegance with French-inspired grace. Delicate layers of creamy filling and golden cake promise a luxurious dessert experience for chocolate and caramel enthusiasts.

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Ingredients

Scale 1x2x3x

Primary Ingredients:

• 4 bananas
• 200 g / 7 oz all-purpose flour
• 4 eggs
• 150 g / 5.3 oz sugar

Filling Ingredients:

• 250 ml / 8.5 fl oz heavy cream
• 150 g / 5.3 oz caramel sauce
• 1 tsp vanilla extract

Topping/Garnish Ingredients:

• 50 g / 1.8 oz powdered sugar
• 30 g / 1 oz sliced almonds
• 2 tbsp butter
• 1 pinch salt

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Instructions

1. Preheat the oven to 375°F (190°C) and line a rectangular baking sheet with parchment paper, ensuring the surface is completely covered and smooth.
2. Separate egg whites and yolks into two distinct mixing bowls, preparing for a light, airy cake base.
3. Whisk egg yolks with sugar until the mixture transforms into a pale, creamy consistency with a ribbon-like texture when lifted.
4. Gently fold sifted flour into the egg yolk mixture, maintaining a delicate incorporation to preserve air bubbles.
5. Beat egg whites until stiff, glossy peaks form, creating a voluminous meringue-like texture.
6. Carefully fold whipped egg whites into the flour-yolk mixture, creating a uniform, fluffy batter without deflating the mixture.
7. Spread the batter evenly onto the prepared baking sheet, using a spatula to ensure a thin, consistent layer.
8. Bake for 12-15 minutes until the sponge turns golden and springs back when lightly touched.
9. Immediately after removing from the oven, invert the cake onto a sugar-dusted kitchen towel and carefully roll, allowing it to cool in a cylindrical shape.
10. Whip heavy cream with vanilla extract until soft peaks develop, creating a light filling.
11. Unroll the cooled cake and spread caramel sauce evenly, followed by the whipped cream.
12. Slice bananas thinly and distribute across the cream layer.
13. Carefully re-roll the cake, ensuring a tight but gentle wrap.
14. Dust the exterior with powdered sugar and sprinkle sliced almonds on top.
15. Refrigerate for 30 minutes to set the roulade before serving.

Notes

• Precise temperature control is crucial for achieving the perfect sponge texture, so use an oven thermometer to ensure accurate heat distribution.
• Separate eggs when they’re cold, but whip them at room temperature for maximum volume and stability.
• Fold ingredients gently using a figure-eight motion to maintain the delicate air structure of the batter, preventing deflation and ensuring a light, airy cake.
• Experiment with alternative fillings like chocolate ganache or fresh berries to create unique flavor variations of this versatile dessert.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 420
• Sugar: 34 g
• Sodium: 150 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 47 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 110 mg