Directions
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Preheat the oven to 350°F (175°C). Grease and line a jelly roll pan with parchment paper. This will help the cake come out easily, allowing for a seamless roll.
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In a bowl, beat the eggs and granulated sugar together until thick and pale. This step is crucial for the texture, as it creates a tremendous base for the cake.
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In a separate bowl, whisk together the flour and baking powder. It’s important to combine these dry ingredients well, as this will contribute to the cake’s fluffiness.
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Fold the flour mixture into the egg mixture until combined. Be gentle; over-mixing can lead to a dense cake.
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Pour the batter into the prepared pan and spread evenly. Try to cover the entire surface so every bite is filled with flavor.
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Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it; over-baking can dry out the cake.
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Remove from the oven and let cool slightly. This cooling step is vital before rolling the cake.
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Meanwhile, beat the cream cheese until smooth in a large mixing bowl. Adding the banana puree, heavy whipping cream, powdered sugar, and banana extract will create a tremendous filling that is sure to impress.
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Once the cake has cooled, carefully roll it with the parchment paper starting from one end. This technique prevents cracking and ensures a tight roll.
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Unroll the cake gently and spread the filling over the surface evenly. This is the moment where the flavors truly come together.
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Roll the cake back up tightly without the parchment and chill in the refrigerator for at least 2 hours before serving. Chilling helps the roll to set, making it easier to slice later.
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Slice and serve. Each piece should reveal that beautiful spiral of filling surrounded by delicious cake.
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