Caramel Banana Roll Cake

Ingredients (For a 10×15-inch Jelly Roll Pan):

For the Sponge Cake:

• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 4 large eggs, room temperature
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk

For the Filling:

• 2-3 ripe bananas, thinly sliced
• 1 ½ cups heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the Caramel Sauce:

• ½ cup unsalted butter
• 1 cup brown sugar
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

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Instructions:

Prepare the Sponge Cake:

1. Preheat Oven:

• Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper, ensuring it hangs over the edges for easy removal.

1. Mix the Dry Ingredients:

• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

1. Beat the Eggs and Sugar:

• In a large mixing bowl, beat the eggs and granulated sugar together with an electric mixer on high speed for about 4-5 minutes, until the mixture is thick and pale. It should fall in ribbons when lifted.

1. Add Vanilla and Milk:

• Mix in the vanilla extract and milk on low speed until just combined.

1. Fold in Dry Ingredients:

• Gently fold the dry ingredients into the egg mixture in batches, being careful not to deflate the batter.

1. Bake:

• Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake is springy to the touch and a toothpick inserted in the center comes out clean.

1. Roll the Cake:

• While the cake is still warm, carefully lift it from the pan using the parchment paper and transfer it to a clean kitchen towel. Gently roll the cake (with the towel inside) from one short end to the other. Let it cool completely in this rolled position.

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Prepare the Caramel Sauce:

8. Make the Caramel:

• In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and cream, and cook for 5-7 minutes, stirring constantly, until thickened. Remove from heat and stir in the vanilla extract and a pinch of salt. Set aside to cool.

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Prepare the Filling:

9. Whip the Cream:

• In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.

9. Slice the Bananas:
   • Thinly slice the ripe bananas and set them aside.

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Assemble the Roll Cake:

11. Unroll the Cake:
    • Carefully unroll the cooled cake and spread an even layer of whipped cream over the surface.
12. Add Bananas:
    • Arrange the sliced bananas evenly on top of the whipped cream.
13. Roll the Cake Again:
    • Gently re-roll the cake (without the towel this time), and place it seam-side down on a serving platter.
14. Drizzle with Caramel:
    • Generously drizzle the cooled caramel sauce over the top of the cake, allowing it to drip down the sides.

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Tips for Success:

• Work quickly with the sponge cake: Roll the cake while it’s still warm to prevent cracking. Let it cool completely in the rolled-up position to retain its shape.
• Chill before serving: After assembling, refrigerate the roll cake for at least 30 minutes to help it set and make slicing easier.
• Make ahead: You can make the caramel sauce and whipped cream a day in advance to save time.

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Recommendation:

Serve this Caramel Banana Roll Cake chilled, with extra caramel sauce on the side for drizzling. The combination of the light sponge cake, creamy filling, sweet bananas, and rich caramel is a crowd-pleasing dessert that’s perfect for birthdays, holidays, or any time you want to impress!