Apr 21, 2008

Banana roll cake

This is my sons favorite, and one of my favorite cakes to eat and make! It’s delicious and pretty too, yet all it takes is decorative assembly of a simple jelly roll, vanilla butter cream, bananas and whipped cream on the top. The recipe is used in many places, so I cannot give credit to one particular person, or site, and it varies a bit. Some people put some eggs in the filling, I don’t, and so on.
It’s a crowd pleaser!

Never fail jelly roll...

For the jelly roll:

6 eggs
6 Tbsp of AP flour
6 Tbsp of sugar
½ Tsp of baking powder

Mix the egg whites with sugar until stiff, then add the yolks, one by one, then flour mixed with baking power. Bake in a jelly roll pan lined with parchment paper, @ 385 F until lightly golden. Transfer onto damp kitchen towel, along with the parchment paper, and roll it up. Let it cool down completely, unroll it, and as you do it peel off the parchment paper, spread your favorite jam or jelly on (not too much, you don’t want it oozing out), and then cut it up into slices.

Now, you make the vanilla butter cream. You’ll need:

1 liter milk
2 packages Dr.Oetker (or some other kind) vanilla pudding
7 Tbsp of finest flour
6 Tbsp of sugar
2 ½ stick of unsalted butter or margarine
Powdered sugar to taste
4-5 bananas
Alternative fillingInstead of vanilla pudding use 5 Tbsp of corn starch and some vanilla extract, and instead of 7, use 5 Tbsp of flour.

Mix all the dry ingredients with some milk (that you take from 1 liter), and put the rest of the milk to boil. Make sure you beat the mixture with the mixer to ensure there are no lumps. Add the mixture to boiling milk, stir for a minute, don’t let it burn, and then transfer to a bowl and cool down completely. When cool, add the butter cut into slices, and as much powdered sugar as you like, adding it little by little until sweet enough o taste. I don’t like it too sweet…

Jelly rollBanana roll cake 5

Banana roll cake 4Banana roll cake 3

Now, to assemble the cake. Place some jelly roll slices on the bottom of the spring form pan (I did it directly on the plate this time) to create a cake layer. Then put jelly roll slices around the spring form pan, and as you do this you can start adding the cream, because the slices won’t stick to the form.
So, you need to fill half of the cream, then you place bananas in circle, cutting them appropriately to fit them and bending them a little if needed to make the nice circles. In the middle you can put a little piece of banana. Do this fairly quickly, you don’t want the bananas to turn brown, and then put the remainder of the cream on top of bananas. Top with whipped cream.
Once they are stuck in all that cream, they won’t brown, and will be fresh when you cut the cake the next day. I say the next day because this cake is the best next day, as bananas sort of release their flavor, and it smells so good, mhmmmmm, yummy! Enjoy!


Pixie said...

i have some homemade jam needing using and the roll would be perfect for it...wonderful dessert!

chriesi said...

Oh how beautiful!

grace said...

i've never seen anything like this, but i want to see it again soon, preferably right in front of me, with a bite on its way to my mouth! beautiful! :)

Melita said...

Thank you all!
Grace - :)))))

Anonymous said...

HOLY-MOLY! This is the most decadent thing I have ever seen. I bet your whole family talked about your amazing dessert more than the sweet little baby that was baptized. Congratulations to your cousins! How wonderful that you can all celebrate together.

xoxox Amy

Anonymous said...

Wow! That is so cool! Guests would be amazed.

Melita said...

Thank you, thank you!

Yes, the cake was quite a hit, and it was gone sooner than the chocolate one :)

My Sweet & Saucy said...

Thanks for stopping by my blog and for the nice comments! I have to say that this Banana Roll Cake looks fantastic! Looks and a great taste...you can't go wrong!

Marija said...

What a beautiful cake Medena!

Did you know that the recipe you're using for jelly roll is a very old Serbian recipe for rolat. My grandmother used to scrapbook from Politika newspaper. She cut out the recipes and fashion trends (1948-1949!) ;) I saw the recipe there. This is so great that the recipe survived so long!

Melita said...

Thank you Marija!

I didn't know that! I am not surprised though, I come from formerly Yugo; Serbian from Croatia, and my late mother in law was a career cook.

The woman really could cook and bake, which doesn't make it easy for me to impress my husband :)

She taught me many things about cooking and baking, and I am continuing many of her recipes.

Antonio Tahhan said...

what a beautiful cake! I love the slices around the side - they have a mesmerizing effect!

Shelby said...

Wow, what a beautiful dessert!

Anonymous said...

Medena, this looks gorgeous! I have never seen anything like that! My daughter is standing next to me and she says "I want to bake it, too" She really means it, too. Continues:"And I really like it." This is a keeper, for sure!!! You are so talented!

Melita said...

Thank you Farida! Tell your daughter that is the most beautiful comment I can get, and she is gorgeous---I saw her photo on your blog :)
Looks like my daughter's age. Definitely make the cake, and tell me how you liked it.

Proud Italian Cook said...

What a beautiful blog you have and I love the banana cake!

RecipeGirl said...

This looks soooo pretty!! What an amazing way to put it all together. Your pictures are wonderful too :)

taste memory said...

Medena ~ this is one of my favorites! i love sponge cake, esp. rolled and I LOVE bananas n' cream.

This reminds of some of the Danish cakes (sponge cake textures) I just posted about and btw I FINALLY posted my official thanks to you for the E-award just now!

I am going to copy the link to your banana roll cake and forward it to my honey....I want him to bake this cake for me on my birthday!

Melita said...

Thank you TM girl, I hope you get the cake for your B-day! :)

CIA-Cooking In An Apron said...

Wow-what an awesome cake! You did a super job! I bow at your feet! This is definitely a cake that I want to make real soon but I need a really worthy occasion! Thanks for sharing!

taste memory said...

medena ~ what is AP flour?

I can already smell this cake!

Melita said...

It is all purpose flour!
I know you will like this cake! :)

taste memory said...

excited to let you know, my hubs just made this!!!

It's patiently waiting in the fridge as we speak - will take pix of this and let you know.

It came out fabulous!

Melita said...

My dear TM girl, you made my day! I hope you will like it; I am now thinking of making it again, I love this cake!

Can't wait to see how it turned out! Enjoy! :)

Megan said...

Wow, that looks so impressive. Bookmarked for sure! :)

Anonymous said...

look so delicious!! i want to make it as well!!!

Can i ask what is AP flour stand for?

Anonymous said...

My english is no good,but I'm gonna try to say all the best for this cake.
This is what I call perfection.
I have one question:can you tell me dimension of jelly roll pan?

Melita said...

Hi there anonymous, thank you!
I have used 12.inch x 17.5 inch, but most of them come in 13x18, and that would be just fine.

LF said...

Thanks for this fabulos recipe.
I made the cake, it's delicious! The taste it's wonderful,bananas with vanilla,mmmmmmm
Thank you again.

Tonya said...

This cake looks delicious! I am a chocoholic and was wondering if it would be possible to spread a chocolate frosting over the sponge cake before you roll it up, instead of jelly? I've never tasted a buttercream filling like the one you use so I wasn't sure it would go together but the combination of bananas and chocolate is irresistible to me!

The frosting I usually use is made of dutched cocoa, a small amount of powdered sugar, corn syrup and a lot of butter so it firms up quite a bit upon chilling.

Tonya said...

Oh, and one more question for you, please. How many ounces are in a package of Dr. Oetker pudding, so I can find a similar substitute? Thank you so much!

Momo said...

i made this cake,thank you,it is very good and the look is gourgeous!

Melita said...

Tonya, I know it's late, for some reason I just got your comments, and when I published them I realized that the date is May!!! :)
So, yes, chocolate buttercream can definitely be used, it's a fabulous idea, I might just do that myself soon!!!
I believe Dr.Oetker pudding is about 1.7 oz...

Anonymous said...

Can I ask the size of spring form to assemble the cake?