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Banana Roll Cake Recipe
A soft banana sponge with fresh banana slices and rich caramel cream - a Korean bakery favorite with tropical flair.
Ingredients
For the Banana Sponge:
- 4 large eggs
- 80g granulated sugar
- 75g cake flour
- 1 ripe banana, mashed
- 30ml milk
- 20ml vegetable oil
- 1/4 tsp salt
- 1/2 tsp vanilla extract
For the Caramel Cream:
- 100g granulated sugar
- 60ml heavy cream
- 30g butter
- 1/4 tsp salt
- 200ml heavy whipping cream
- 30g powdered sugar
For the Filling:
- 2 ripe bananas, sliced
- 1 tbsp lemon juice
- 1 tbsp brown sugar
For Decoration:
- Banana chips
- Caramel sauce
- Chopped walnuts
Instructions
Make the Banana Sponge:
- Preheat oven to 180°C (350°F). Line a 10x15 inch jelly roll pan.
- Beat eggs and sugar until thick and pale, about 5 minutes.
- Fold in mashed banana and vanilla.
- Sift flour and salt, fold into mixture in two additions.
- Mix milk and oil, fold into batter until just combined.
- Spread evenly in pan and bake for 10-12 minutes.
- Turn onto clean towel dusted with powdered sugar.
- Roll up with towel and cool completely.
Make Caramel Cream:
- Heat sugar in saucepan until golden caramel forms.
- Carefully add cream, butter, and salt. Stir until smooth.
- Cool to room temperature.
- Whip cream with powdered sugar to soft peaks.
- Fold in cooled caramel sauce.
Assemble:
- Toss banana slices with lemon juice and brown sugar.
- Unroll cake and spread caramel cream evenly.
- Arrange banana slices over cream.
- Roll tightly and wrap in plastic.
- Refrigerate 2 hours before serving.
- Garnish with banana chips and drizzle with caramel.
Banana Roll Perfection
Banana Ripeness
Use ripe but firm bananas for the filling to prevent mushiness. Overripe bananas work best for the sponge.
Caramel Safety
Be careful when making caramel - it's extremely hot. Add cream slowly to prevent splattering.
Prevent Browning
Toss banana slices with lemon juice to prevent browning and add a bright flavor contrast.