Description
Whipping up this banana roll cake from the Philippines brings pure joy to your kitchen. Rolled with creamy filling and sweet banana goodness, this dessert delivers a delightful treat that connects you directly to Filipino culinary traditions.
Ingredients
Scale
Main Ingredients:
- 3 ripe bananas
- 3 large eggs
- 1 cup all-purpose flour
- 1 cup granulated sugar
Supporting Ingredients:
- ½ cup heavy cream
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Crank your oven to 350F and position a rack in the center, ensuring an even baking environment.
- Grab a 15×10 inch jelly roll pan and generously coat it with cooking spray or butter, then line with parchment paper for easy removal.
- Peel and thoroughly mash 3 ripe bananas in a medium bowl until smooth and no large chunks remain.
- Crack 3 large eggs into a separate mixing bowl and add 1 cup granulated sugar, then beat with an electric mixer for 3-4 minutes until the mixture becomes pale and fluffy.
- Fold the mashed bananas into the egg mixture until completely incorporated.
- Sift 1 cup all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt directly over the wet ingredients.
- Gently fold the dry ingredients into the batter, taking care not to deflate the mixture, until just combined.
- Pour the batter into the prepared pan, using a spatula to spread it evenly to the edges.
- Slide the pan into the preheated oven and bake for 15-20 minutes, rotating halfway through, until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and immediately place a clean kitchen towel over the pan, then carefully invert and roll the warm cake inside the towel to prevent cracking.
- Let the rolled cake cool completely on a wire rack for about 30 minutes.
- Whip ½ cup heavy cream with ¼ cup powdered sugar and 1 tsp vanilla extract until stiff peaks form, about 2-3 minutes.
- Gently unroll the cooled cake and spread the whipped cream filling evenly across the surface.
- Carefully roll the cake back up, using the towel to help guide the process.
- Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set the filling and shape.
Notes
- Always mash bananas completely to avoid lumps in the cake batter and ensure a smooth texture.
- Use a clean kitchen towel dusted with powdered sugar when rolling the cake to prevent sticking and create a neat, tight roll.
- Whip the cream filling until it forms stiff peaks to create a stable, fluffy cream that holds its shape inside the roll cake.
- Check the cake’s doneness by gently pressing the center – it should spring back when touched, indicating it’s perfectly baked.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 313 kcal
- Sugar: 28 g
- Sodium: 172 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 110 mg