Directions
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Preheat the oven to 350°F (175°C). Grease a jelly roll pan and line it with parchment paper for easy removal of the cake.
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In a bowl, beat the eggs and granulated sugar together until the mixture is thick and pale, giving it that tremendous consistency. Add in the vanilla extract and mix well.
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In a separate bowl, combine the all-purpose flour and baking powder. Gradually fold this dry mixture into the egg mixture, ensuring not to overmix.
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Pour the batter into the prepared pan and spread it evenly using a spatula. Bake the cake in the preheated oven for 12-15 minutes, or until it’s golden and bounces back when touched.
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While the cake is baking, prepare the filling. In a mixing bowl, beat the cream cheese until smooth and creamy. Then, add the heavy cream, powdered sugar, lemon juice, and the mashed banana. Mix until the filling is smooth and fluffy.
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Once the cake is baked, remove it from the oven and immediately roll it up in a clean kitchen towel while it’s still hot. Allow it to cool completely in this rolled form to help retain its shape.
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Once cooled, carefully unroll the cake. Spread the cream cheese filling evenly over the surface of the cake, making sure it reaches the edges. Then, roll it back up tightly, starting from one end.
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Refrigerate the rolled cake for at least one hour before slicing and serving. This chilling time allows the flavors to meld together beautifully.
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