Banana Caramel Roulade
Fluffy Banana Roulade with Creamy Caramel Filling
Ingredients:
For the Sponge Cake:
4 large eggs, separated
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
For the Filling:
1 cup heavy cream, whipped
1/4 cup caramel sauce
2 ripe bananas, sliced
For the Topping:
Powdered sugar for dusting
Additional caramel sauce for drizzling
Directions:
In a large bowl, beat the egg yolks and sugar until light and fluffy. Stir in the vanilla extract.
In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the yolk mixture.
Sift the flour over the egg mixture and carefully fold it in until fully combined.
Spread the batter evenly into the prepared pan and bake for 10-12 minutes, or until the cake is golden and springs back when touched.
While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully roll the cake up with the towel and let it cool completely.
Once the cake has cooled, unroll it and spread the whipped cream over the surface. Drizzle with caramel sauce and layer the banana slices over the cream.
Roll the cake back up, dust with powdered sugar, and drizzle with additional caramel sauce before serving.
Prep Time: 20 minutes | Baking Time: 12 minutes | Total Time: 32 minutes
Kcal: 310 kcal per serving | Servings: 8 servings
