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Ingredients (for a 10 x 15 inch jelly roll pan):
For the sponge cake:
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
4 large eggs, at room temperature
¾ cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons of milk
For the filling:
2-3 ripe bananas, thinly sliced
1 ½ cups heavy whipping cream
2 tablespoons of powdered sugar
1 teaspoon vanilla extract
For the caramel sauce:
½ cup unsalted butter
1 cup brown sugar
½ cup heavy cream
1 teaspoon vanilla extract
A pinch of salt
Instructions:
Prepare the biscuit:
Preheat the oven:
Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly-roll pan with parchment paper, making sure it hangs over the sides for easy removal.
Mix the dry ingredients:
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
Beat the eggs and sugar:
In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 4 to 5 minutes, until the mixture is thick and pale. It should fall in ribbons when lifted.
Add the vanilla and milk:
Beat in vanilla extract and milk on low speed until well combined.
Add the dry ingredients:
Gently fold the dry ingredients into the egg mixture in batches, being careful not to deflate the dough.
Cook:
Pour the batter into the prepared pan and spread evenly. Bake for 10 to 12 minutes or until the cake is springy to the touch and a toothpick inserted in the center comes out clean.
Roll the cake:
While the cake is still warm, carefully remove it from the pan using the parchment paper and transfer it to a clean tea towel. Gently roll the cake (with the tea towel inside) from one short end to the other. Let it cool completely in this rolled position.
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