Sponge roll with banana

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to bake biscuit roll with banana? Prepare your food. First thing's for the roll. To make the sponge cake fluffy and soft, all products must be at room temperature. Therefore, remove the eggs from the refrigerator in advance. If you did not have time to do this, then put them in warm water for 10 minutes.

2. STEP 2

   

   Wash the eggs well and beat them into a bowl. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Start beating the eggs with a mixer, pouring sugar into them in portions. When all the sugar has been added, continue beating until light and fluffy.

3. STEP 3

   

   Sift flour into the egg mixture, add salt and soda. Before doing this, extinguish the baking soda by dropping lemon juice or table vinegar into it.

4. STEP 4

   

   Mix the dough using a silicone spatula - it behaves most delicately with the whipped mass, without destroying the air bubbles formed during whipping. The dough should be thick and flowing.

5. STEP 5

   

   Line a baking tray with baking paper and pour the dough onto it. I have it measuring 40*30 cm, and the dough for such a baking sheet turned out to be a little small. Distribute it evenly using a spatula.

6. STEP 6

   

   Preheat the oven to 180°C. Bake the biscuit until browned for 20-30 minutes, depending on its size and the features of your oven.

7. STEP 7

   

   Turn the hot sponge cake and paper directly onto a clean towel. Carefully remove the paper. Roll the biscuit along the long side, wrapping it together with the towel. Leave it like this until it cools completely.

8. STEP 8

   

   Prepare the filling. Prepare food for her. Take the fattest and highest quality cream, with a fat content of at least 30%. For whipping cream, it is better to use powdered sugar. The cream whips quickly enough and the sugar may not have time to melt. Take bananas that are ripe but firm.

9. STEP 9

   

   Beat the cream with a mixer with powdered sugar. Add the powder gradually when the cream is already slightly whipped (soft peaks will remain on the surface of the cream from the whisk). If you add the powdered sugar all at once or before you start whipping the cream, it may not whip. Beat them to a thick, stable mass.

10. STEP 10

    

    Meanwhile the roll will cool down. Free him from the towel. The sponge cake will remain in the form of a roll.

11. STEP 11

    

    Brush the roll with whipped cream. Place peeled bananas on one edge. Cut each into three parts and turn the pieces over so that the banana does not bend, but is even. Roll up the roll, carefully wrapping the filling.

12. STEP 12

    

    Trim off the uneven edges of the finished roll. Decorate it to your liking. I dusted the roll with powdered sugar and added fresh strawberries.

13. STEP 13

    

    Place the roll in the refrigerator for a couple of hours so that the cream saturates the biscuit. Then serve it to the table. Bon appetit!

Comments on the recipe

Oksana

10.09.2023

4.9

I love banana baked goods. I know another recipe for simple baking - lavash roll with banana.

Testomania

10.09.2023

4.9

I really liked the idea of ​​filling the sponge roll with banana - laying whole bananas lengthwise. The sponge roll turned out good, only I took half the specified amount of sugar and reduced the amount of flour (a little more than half a glass), while whipping the eggs into a very dense thick foam (if you don’t beat it like that, you will use just as much flour as in the recipe), so I did without soda. I baked it taking into account the author’s recommendation about the size of the baking sheet, made a box out of parchment using stationery staples and propped it up on both sides with foil rollers. Bake for 20-25 minutes. Then she wrapped it, as in the video, with a towel. Everything worked out well. But there was an interesting story with the cream))) The cream was very fatty, I didn’t finish checking it and over-whipped it, it separated into butter and whey (I had only read about this in other people’s reviews before, a useful experience). Therefore, I carefully drained the liquid and used the resulting oil instead of cream; it turned out to be very soft, a little runny, and sweet. And, of course, I had to keep my roll in the refrigerator for a while so that some of this butter cream was absorbed and some of it froze. Then I tried to decorate a sponge roll with banana just like in the photo, and was surprised how well strawberries tasted well with banana. Delicious! The roll turned out wonderful, both tasty and beautiful. Thanks to the author for the recipe with useful recommendations!

Tatka

10.09.2023

4.6

Simply delicious!!! Thank you!!! My way is...