Recipe for banana roll
A light and delicious Swiss roll with a filling of whipped cream and bananas.
Try baking a Swiss roll yourself – it’s not difficult at all!
It takes a bit of skill to peel off the parchment paper from the Swiss roll base after baking, but using the trick with a cold and wet cloth (see note) helps significantly here.
Serve the delicious cake as a dessert or with coffee.
Ingredients
- 3 pcs. Egg
- 170 gram Sugar
- 8 gram Wheat Flour
- 35 gram Potato Flour
- 5 gram Baking Soda
- 15 gram Cocoa
- 0.5 l Whipping Cream
- 5 pcs. Banana
Instructions
Cake batter:
Whisk eggs and sugar well with a hand mixer until it is white, airy, and frothy, Mix flour, baking powder, and cocoa together and sift it into the egg mixture. Create a baking pan from baking paper, measuring 25x35 centimeters, and pour the batter into it. Bake the cake layer in a preheated oven at 225 degrees Celsius (437 degrees Fahrenheit) on the second lowest rack for 8-9 minutes. While the cake is in the oven, lay a piece of baking paper sprinkled with sugar ready on the table. When the cake is done, turn it out onto the sugar-sprinkled baking paper on the table. Take a cold and wet cloth (but not so wet that water runs) and wipe it over the baking paper. Carefully pull the baking paper off the cake layer - be cautious so the cake doesn't stick to the paper. Let the cake cool down for a few minutes.Filling:
Whip the cream stiff. Cut the bananas into thin slices. Spread the whipped cream on the cake layer (save a bit for garnish) and place the sliced bananas on top of the whipped cream. Using the baking paper, roll the cake into a roll. Place the roll on a serving dish and garnish it with the remaining whipped cream.
Notes
When you wipe the back of the baking paper with a cold and wet cloth, you help the cake layer release from the paper. It becomes much easier to get it off, and you are less likely to have the cake stick to the paper.