Banana Caramel Roll Cake
Ingredients:
For the Sponge Cake:
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 large eggs, at room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup mashed ripe banana (about 1 large banana)
For the Caramel Filling:
1/2 cup unsalted butter
1 cup brown sugar, packed
1/4 cup heavy cream
1/2 teaspoon vanilla extract
2-3 bananas, sliced thinly
For the Topping:
Powdered sugar for dusting
Extra caramel sauce for drizzling (optional)
Whipped cream (optional)
Instructions:
Prepare the Sponge Cake:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the eggs with an electric mixer on high speed for about 5 minutes, until thick and pale.
Gradually add the granulated sugar, beating on medium speed until the mixture is light and fluffy.
Beat in the vanilla extract and mashed banana until combined.
Gently fold the dry ingredients into the wet ingredients, mixing just until combined.
Pour the batter into the prepared pan, spreading it evenly.
Bake in the preheated oven for 10-12 minutes, or until the cake springs back when lightly touched.
Roll the Cake:
While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar.
When the cake is done, immediately invert it onto the prepared towel. Peel off the parchment paper.
Starting from the short end, gently rollthe cake up with the towel inside. Let it cool completely while rolled up. This helps the cake hold its shape and prevents cracking later.
Prepare the Caramel Filling:
In a medium saucepan, melt the butter over medium heat.
Stir in the brown sugar and heavy cream. Bring the mixture to a boil, then reduce the heat and let it simmer for 2-3 minutes, stirring constantly, until thickened.
Remove from heat and stir in the vanilla extract. Let the caramel cool slightly.
Assemble the Cake:
Carefully unroll the cooled cake. Spread the caramel filling evenly over the cake, leaving a small border around the edges.
Arrange the thinly sliced bananas over the caramel.
Gently re-roll the cake without the towel, rolling it as tightly as possible without squeezing out the filling.
Serve:
Transfer the rolled cake to a serving platter. Dust with powdered sugar and drizzle with extra caramel sauce if desired.
Slice and serve with a dollop of whipped cream for an extra indulgent treat.
Enjoy this moist and flavorful Banana Caramel Roll Cake as a show-stopping dessert!
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