Banana Caramel Roulade
A delightful dessert that combines the rich flavors of caramel and bananas in a light sponge, perfect for any occasion.
Ingredients
Main Ingredients
- 4 large large eggs Best if at room temperature
- 100 g sugar
- 100 g all-purpose flour Can substitute with gluten-free flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 ripe bananas, sliced
- 200 g caramel sauce
- to taste Powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 180°C (350°F). Grease a baking tray and line it with parchment paper.
- In a bowl, whisk the eggs and sugar together until they become pale and fluffy.
- Sift in the flour, baking powder, and salt. Gently fold this mixture until it is well combined.
- Pour the batter into the prepared tray, spreading it out evenly.
Baking
- Bake for 12-15 minutes, or until it is golden brown and springy to the touch.
- Once baked, invert the sponge onto a clean tea towel, and carefully remove the parchment paper.
Rolling and Cooling
- Roll the sponge tightly while it is still warm, using the towel as a guide. Allow it to cool completely.
Assembly
- Unroll the sponge, spread a layer of caramel sauce, and place the banana slices on top.
- Roll it back up gently and refrigerate for at least 1 hour to set.
- Before serving, drizzle with more caramel and dust with powdered sugar.
Notes
Serve chilled or at room temperature. For easier cutting, use a sharp, serrated knife. Leftovers can be stored in the refrigerator for up to 3 days.