Description
This Banana Caramel Roll Cake combines a light and fluffy banana-infused sponge cake with a luscious homemade caramel sauce and creamy whipped filling. Perfectly rolled and chilled, it offers a delightful blend of fruity sweetness and rich caramel flavors in every bite, making it an ideal dessert for special occasions or an indulgent treat.
Ingredients
Scale
Cake
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour (sifted)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons milk
- 2 ripe bananas (mashed)
Caramel Sauce
- 1/2 cup heavy cream
- 1/2 cup packed brown sugar
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
Filling
- 1 cup whipped cream or stabilized whipped topping
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper to prevent sticking.
- Beat the Eggs and Sugar: In a large bowl, use an electric mixer to beat the eggs and granulated sugar on high speed for 4 to 5 minutes until the mixture becomes thick and pale, ensuring a light, airy texture for the cake.
- Add Flavor and Bananas: Mix in the vanilla extract and mashed bananas until everything is well combined, infusing the batter with natural banana sweetness and aroma.
- Combine Dry Ingredients: In a separate bowl, whisk together the sifted flour, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
- Fold Dry Ingredients and Add Milk: Gently fold the dry ingredients into the egg mixture, taking care not to deflate the batter, then stir in the milk until the batter is smooth and uniform.
- Bake the Cake: Spread the batter evenly into the prepared jelly roll pan. Bake for 12 to 15 minutes, or until the cake springs back lightly when touched, indicating it is done.
- Roll the Cake While Warm: While still warm, carefully roll the cake up inside the parchment paper to form its shape and set it aside to cool completely, which will help prevent cracking when filled.
- Make the Caramel Sauce: In a small saucepan over medium heat, combine heavy cream, brown sugar, butter, and salt. Stir constantly until the mixture is smooth and slightly thickened, about 5 minutes. Remove from heat and allow the caramel to cool.
- Unroll and Fill: Unroll the cooled cake gently, spread an even layer of whipped cream over the surface, then drizzle with the cooled caramel sauce evenly across the whipped cream.
- Re-roll and Chill: Carefully re-roll the cake without the parchment paper this time, place it seam-side down on a serving plate, and chill in the refrigerator for at least 1 hour to set before slicing.
Notes
- Allow the cake to cool fully before applying the filling to prevent the whipped cream from melting and becoming runny.
- Extra caramel sauce can be kept refrigerated and drizzled over individual slices for added richness and presentation.
- Use ripe bananas for maximum flavor and sweetness in the cake batter.
- Handle the cake gently when rolling and unrolling to avoid cracking.
