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.
Ingredients
Scale
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
Instructions
- 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.
- Separate egg whites and yolks into two distinct mixing bowls, preparing for a light, airy cake base.
- Whisk egg yolks with sugar until the mixture transforms into a pale, creamy consistency with a ribbon-like texture when lifted.
- Gently fold sifted flour into the egg yolk mixture, maintaining a delicate incorporation to preserve air bubbles.
- Beat egg whites until stiff, glossy peaks form, creating a voluminous meringue-like texture.
- Carefully fold whipped egg whites into the flour-yolk mixture, creating a uniform, fluffy batter without deflating the mixture.
- Spread the batter evenly onto the prepared baking sheet, using a spatula to ensure a thin, consistent layer.
- Bake for 12-15 minutes until the sponge turns golden and springs back when lightly touched.
- 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.
- Whip heavy cream with vanilla extract until soft peaks develop, creating a light filling.
- Unroll the cooled cake and spread caramel sauce evenly, followed by the whipped cream.
- Slice bananas thinly and distribute across the cream layer.
- Carefully re-roll the cake, ensuring a tight but gentle wrap.
- Dust the exterior with powdered sugar and sprinkle sliced almonds on top.
- 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