Banana Swiss Roll Cake Recipe 💛 The Must-Try Summer Dessert

Whip up the most delightful Banana Swiss Roll Cake with this simple recipe! Soft banana sponge cake rolled with luscious cream – a treat that's both stunning and scrumptious. Watch now!

BANANA SWISS ROLL CAKE

Ingredients:

For the sponge cake;
5 eggs
6 tablespoons granulated sugar
4 tablespoons all-purpose flour
1 teaspoon baking powder
1 packet vanilla sugar (or 1 teaspoon vanilla extract)
100 ml (about 1/2 cup) water
3 tablespoons sunflower oil
A pinch of salt

For the filling;
2 large bananas

For the pastry cream;
500 ml (2 cups) milk
1 tablespoon butter
100 grams (about 1/2 cup) granulated sugar
40 grams (about 3 tablespoons) cornstarch
2 eggs
1 teaspoon vanilla extract
100 grams (about 1/2 cup) heavy cream

Instructions:
1. Preheat the oven to 170°C (340°F) without fan setting.
2. For the sponge cake, separate the egg yolks and egg whites of 5 eggs into two bowls. Whip the egg whites with a hand mixer on low speed for about 30 seconds until they become slightly frothy. Add a pinch of salt to the egg whites and continue whipping with the hand mixer until they form stiff peaks.
3. In a separate bowl, mix the 5 egg yolks and 6 tablespoons of granulated sugar on low speed until combined. Sift in 4 tablespoons of all-purpose flour, 1 teaspoon baking powder, and the vanilla sugar. Mix with the hand mixer on low speed for about 1 minute.
4. Gently fold the egg yolk mixture into the whipped egg whites in three batches using a spatula. Be careful not to deflate the egg whites.
5. Line a baking tray with parchment paper, making sure the edges are also greased. Spread the sponge cake batter evenly onto the tray. Tap the tray on the counter a few times to remove any large air bubbles.
6. Place the tray on the middle rack of the preheated oven and bake for 15 minutes.
7. After 15 minutes, remove the cake from the tray and parchment paper while it's still warm. Trim the edges to create a neat rectangle. Roll the cake into a log shape using a kitchen towel and let it cool for preferably 1 day. If you're in a hurry, 2 hours of cooling should suffice.
8. For the pastry cream, in a saucepan, heat 500 ml of milk and 1 tablespoon of butter. In a separate bowl, whisk together 2 eggs, 2 tablespoons of cornstarch, and 1/2 cup of granulated sugar until smooth.
9. Slowly add the warm milk to the egg mixture in three batches while continuously whisking. Transfer the mixture back to the saucepan and cook over low heat, stirring constantly, until the pastry cream thickens and starts to boil. Cook for an additional 3 minutes while stirring. Be careful not to let it burn.
10. Allow the pastry cream to cool, either by covering it with plastic wrap touching the surface or stirring it occasionally.
11. Whip 1/2 cup of heavy cream until it forms soft peaks. Gently fold the cooled pastry cream into the whipped cream.
12. Unroll the cooled cake and spread an even layer of the pastry cream mixture over it. Place sliced bananas on the front part of the cake. Roll the cake tightly from the front, using the less creamy end to create a log.
13. Chill the rolled cake in the refrigerator for at least 3 hours.
14. Before serving, dust the cake with powdered sugar and garnish with banana slices, fresh mint leaves, and drizzle with honey for an elegant presentation.

Enjoy your soft and indulgent Banana Swiss Roll Cake!

Видео Banana Swiss Roll Cake Recipe 💛 The Must-Try Summer Dessert канала Refika's Kitchen