Directions
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Start by preheating your oven to 350°F (175°C). Line a jelly roll pan with parchment paper to ensure your roulade comes out easily.
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In a large mixing bowl, beat the egg yolks with 1/2 cup of granulated sugar until the mixture is light and fluffy. This step is crucial for achieving the tremendous structure of your sponge.
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Stir in the mashed bananas and vanilla extract until well combined. You’ll start to smell the wonderful aroma of bananas, which adds layers of flavor.
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In a separate bowl, whisk the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar, continuing to beat until you reach stiff peaks. This is a crucial stage for incorporating air into the batter, giving it that tremendous lift.
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In another bowl, sift together the all-purpose flour, baking powder, and salt. Gently fold this flour mixture into the egg yolk mixture.
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Carefully incorporate the beaten egg whites into the mixture. Use a gentle folding motion to preserve the airiness of the egg whites.
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Spread the batter evenly in your prepared jelly roll pan. Make sure the layer is smooth and even for a uniform cooking process.
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Bake in the preheated oven for 12-15 minutes, or until the sponge springs back when lightly touched.
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Immediately turn the sponge out onto a clean kitchen towel that you have dusted with powdered sugar. This helps to prevent sticking and adds a touch of sweetness.
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Carefully roll the sponge cake up with the towel, starting from one of the short ends. Allow it to cool completely while rolled.
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For the filling, beat heavy cream with powdered sugar and 1 tsp of vanilla extract until stiff peaks form. It should be nice and thick, perfect for spreading.
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Once your sponge is cooled, gently unroll it. Spread the whipped cream filling evenly over the surface, leaving a small border around the edges.
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Scatter the sliced bananas over the whipped cream, creating a delightful layer of flavor.
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Now, re-roll the sponge without the towel, starting from the same end. Be gentle to preserve the lovely shape.
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For the caramel sauce, combine brown sugar, heavy cream, butter, vanilla extract, and a pinch of salt in a saucepan over medium heat. Stir continuously and bring to a boil until the mixture thickens to your desired consistency.
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Drizzle the warm caramel sauce over the rolled roulade. A little drizzle goes a long way in enhancing the flavor.
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Finally, sprinkle crushed graham crackers and additional banana slices on top for an added crunch, and finish with a dusting of powdered sugar.
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