Cookbook:Banana Roll

Banana Roll
Chinese Banana Roll
Category Desserts
Servings 12-15
Time 90 minutes
Difficulty Difficult

IngredientsEdit

For CakeEdit

  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 cup sugar
  • 2/3 cup mashed banana (2 medium bananas)
  • 1 teaspoon vanilla extract
  • powdered sugar

For FillingEdit

  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon banana extract
  • 1/4 cup powdered sugar


MethodEdit

  1. Preheat oven to 375 degrees (180°C). Grease a 15×10 inch jelly-roll pan; line with parchment paper. Grease and flour paper; set aside. Spread out a clean, thin dish towel on the counter (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer).
  2. In a small bowl, whisk together flour, baking powder, baking soda. In a large bowl combine eggs and sugar; beat until thickened. Add bananas and vanilla; beat until well mixed. Stir in flour mixture into egg mixture. Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.
  3. Bake for 13-15 minutes or until center springs back when lightly touched.
  4. Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack, at least an hour.
  5. When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter, and both extracts in small mixer bowl until smooth.
  6. When cake has cooled completely, unroll and spread with filling, then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least one hour but overnight is best.
  7. To serve, unwrap cake and place on a platter. Sprinkle with powdered sugar, and then cut into slices.
Last modified on 23 December 2012, at 18:43