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.
Banana Swiss Roll Cake
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 gr granulated sugar about ½ cup
- 40 gr cornstarch about 3 tbsp
- 2 eggs
- 1 tsp vanilla extract
- 100 gr heavy cream about ½ cup
Instructions
- Preheat the oven to 170°C (340°F) without fan setting.
- 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.
- 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.
- 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.
- 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.
- For the pastry cream, heat the milk and butter in a saucepan. In a separate bowl, whisk the eggs, cornstarch, and sugar until smooth.
- 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.
- Whip the heavy cream to soft peaks and fold into the cooled pastry cream.
- 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.