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.

Perfect for any occasion or as a sweet treat to impress friends and family.

Ingredients

For the sponge cake:

5 eggs
6 tbsp granulated sugar
4 tbsp all-purpose flour
1 tsp baking powder
1 packet vanilla sugar (or 1 tsp vanilla extract)
100 ml (about ½ cup) water
3 tbsp sunflower oil
Pinch of salt

For the filling:

2 large bananas

For the pastry cream:

500 ml (2 cups) milk
1 tbsp butter
100 grams (about ½ cup) granulated sugar
40 grams (about 3 tbsp) cornstarch
2 eggs
1 tsp vanilla extract
100 grams (about ½ cup) heavy cream

Instructions

Step 1: Preheat the oven to 170°C (340°F) without fan setting.

Step 2: Separate the egg yolks and whites into two bowls.

Whip the egg whites on low speed for about 30 seconds until frothy. Add a pinch of salt and whip until stiff peaks form.

Step 3: In another bowl, mix the egg yolks and granulated sugar on low speed until combined.

Sift in the flour, baking powder, and vanilla sugar. Mix on low speed for 1 minute.

Step 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.

Step 5: Line a baking tray with parchment paper and grease the edges.

Spread the batter evenly on the tray and tap it to remove air bubbles.

Step 6: Bake on the middle rack for 15 minutes.

Remove from the tray and parchment paper while warm, trim the edges, and roll the cake into a log with a kitchen towel.

Let it cool for 1 day or at least 2 hours.

Step 7: For the pastry cream, heat the milk and butter in a saucepan.

In a separate bowl, whisk the eggs, cornstarch, and sugar until smooth.

Step 8: Gradually add the warm milk to the egg mixture while whisking.

Transfer back to the saucepan and cook over low heat, stirring until thickened and boiling.

Stir for 3 more minutes, then cool with plastic wrap touching the surface.

Step 9: Whip the heavy cream to soft peaks and fold into the cooled pastry cream.

Step 10: Unroll the cake, spread the pastry cream, place banana slices on the front edge, and roll tightly.

Chill for 3 hours. Dust with powdered sugar, garnish with banana slices, mint, and honey before serving.

Frequently Asked Questions (FAQs)

1. Can I use different fruits for the filling?

Yes, strawberries or mango slices are great alternatives.

2. Can I make the sponge cake ahead of time?

Yes, you can bake and store the sponge cake wrapped in plastic for up to a day before adding the filling.

3. What if I don’t have vanilla sugar?

Use 1 tsp vanilla extract instead of vanilla sugar.

4. How long can I store the Banana Swiss Roll Cake?

It can be stored in the refrigerator for up to 3 days in an airtight container.

5. Can I freeze the cake?

Yes, wrap it tightly in plastic and freeze for up to 1 month. Thaw in the refrigerator before serving.