Easy Banoffee Roulade
A light vanilla sponge filled with caramel, whipped cream, and sliced bananas – a classic combination you can’t say no to.
Ingredients
For the sponge:
- 3 eggs room temperature
- 60 g caster sugar
- 25 g light brown sugar
- 85 g plain flour
- 1 tsp baking powder
For the filling:
- 200 ml double cream
- 200 ml caramel homemade or store-bought
- 1 banana chopped
- 100 g melted dark chocolate for decoration
Instructions
- Preheat the oven to gas mark 6 (400°F/200°C). Grease and line a Swiss roll tin or a 25x35cm rectangle tin with greaseproof paper that hangs over the edges.
- Whisk together the eggs, caster sugar, and light brown sugar until the mixture is thick and light in color (about 5 minutes with an electric whisk).
- Gently fold in the plain flour and baking powder until combined. Pour the mixture into the lined tin, tilting it so the batter reaches all corners evenly.
- Bake for 10 minutes or until golden brown and the sponge springs back when touched
- Sprinkle caster sugar on a sheet of greaseproof paper and flip the baked sponge onto it. Roll the sponge tightly with the paper and set it aside to cool.
- Prepare the fillings by whipping the double cream until soft peaks form. Chop the banana into small chunks and set aside.
- Carefully unroll the cooled sponge and peel back the inner layer of greaseproof paper. Spread a layer of caramel, followed by whipped cream, and sprinkle the banana chunks.
- Roll the sponge back into a spiral using the greaseproof paper to guide it. Drizzle the reserved caramel and melted dark chocolate over the top of the roulade. Serve and enjoy!