Description
A light, fluffy sponge cake rolled with rich caramel sauce and fresh banana slices, this banana caramel roulade is the perfect balance of sweetness and creaminess. An elegant dessert that’s surprisingly easy to make!
Ingredients
For the Sponge Cake:
- 4 large eggs
- 100g (½ cup) sugar
- 100g (¾ cup) flour
- 1 tsp baking powder
- A pinch of salt
- 2 ripe bananas, mashed
- 1 tsp vanilla extract
For the Filling:
- 200ml (1 cup) heavy cream
- 50g (¼ cup) powdered sugar
- 1 tsp vanilla extract
- 1 ripe banana, sliced
For the Caramel Sauce:
- 100g (½ cup) brown sugar
- 100ml (½ cup) heavy cream
- 50g (¼ cup) unsalted butter
- 1 tsp vanilla extract
- A pinch of salt
Instructions
1️⃣ Prepare the Sponge Cake:
Preheat your oven to 180°C (350°F). Line a baking pan with parchment paper.
In a bowl, beat the eggs and sugar until light and fluffy (about 5 minutes).
Mix in mashed bananas and vanilla extract.
Sift in the flour, baking powder, and salt, then gently fold into the mixture.
Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes until golden.
Let the cake cool slightly, then roll it up in a clean kitchen towel while warm.
2️⃣ Make the Caramel Sauce:
In a saucepan over medium heat, melt butter and brown sugar. Stir until dissolved.
Slowly add the heavy cream, stirring constantly until the sauce thickens (about 3-5 minutes).
Remove from heat and mix in vanilla extract and a pinch of salt. Let it cool.
3️⃣ Prepare the Filling:
Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Gently fold in banana slices.
4️⃣ Assemble the Roulade:
Carefully unroll the sponge cake and drizzle a layer of caramel sauce over it.
Spread the whipped cream filling evenly on top.
Gently roll the cake back up, using the parchment paper to help shape it.
Refrigerate for at least 30 minutes before serving.
5️⃣ Serve & Enjoy:
Dust with powdered sugar, drizzle extra caramel, and garnish with banana slices before serving!
Notes
1️⃣ Roll the Sponge While Warm – Rolling the cake while it’s still warm prevents cracking. Use a clean kitchen towel or parchment paper to help shape it smoothly.
2️⃣ Let the Caramel Cool Slightly – If the caramel is too hot when spreading, it can make the cake too soft and difficult to roll. Let it thicken slightly before using.
3️⃣ Don’t Overfill the Roulade – Too much filling can cause the roulade to burst or become messy when slicing. A thin, even layer works best for a perfect roll.
- Prep Time: 20 min
- Cook Time: 12 min