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- Preheat the oven:
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking sheet with parchment paper, and lightly grease it.
- Prepare the sponge:
- In a large bowl, beat the egg yolks with granulated sugar until light and fluffy, about 3 minutes.
- Stir in the mashed bananas and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Whisk the egg whites:
- In a clean bowl, whisk the egg whites until stiff peaks form.
- Gently fold the egg whites into the banana batter until fully incorporated.
- Bake the sponge:
- Pour the batter onto the prepared baking sheet and spread it into an even layer.
- Bake for 10-12 minutes, or until the cake is golden and springs back when gently pressed.
- Allow the sponge to cool slightly before turning it out onto a clean kitchen towel sprinkled with powdered sugar.
- Roll the sponge up with the towel and set aside to cool completely.
- Make the filling:
- In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
- Prepare the caramel drizzle:
- In a small saucepan, melt the brown sugar and butter over medium heat, stirring until combined.
- Slowly add the heavy cream, whisking constantly until smooth.
- Remove from heat and stir in the vanilla extract. Let the caramel cool slightly.
- Assemble the roulade:
- Once the sponge is cool, unroll it carefully and spread a layer of whipped cream on top.
- Add fresh banana slices on top of the whipped cream.
- Gently roll the cake back up, taking care to keep it tight.
- Serve:
- Drizzle the caramel sauce over the top of the roulade before serving.
- Slice into pieces and enjoy the delicious banana caramel goodness!
This Banana Caramel Roulade is sure to impress with its soft sponge, fresh banana filling, and sweet caramel drizzle. Perfect for special occasions or a delicious treat! 🍌🍰
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