Banana Roll with Cream Cheese Filling
This banana roll is a thin, tender sponge wrapped around a tangy cream cheese filling, much like a Swiss roll. Rolling the cake in a sugared towel while it is still hot trains it into shape, so it unrolls later without cracking. Banana extract in the filling echoes the mashed fruit in the cake. It makes 12 to 15 slices and improves after a night in the refrigerator.
Instructions
Heat the oven to 375°F (180°C). Grease a 15×10-inch jelly-roll pan, line it with parchment, then grease and flour the paper. Lay a thin dish towel, larger than the pan, on the counter and dust it generously with powdered sugar, using a mesh strainer if you have one.
Whisk the flour, baking powder and baking soda together in a small bowl. In a large bowl, beat the eggs with the granulated sugar until thickened, then beat in the mashed banana and vanilla until evenly mixed. Stir in the flour mixture.
Spread the batter evenly in the pan, easing it into the corners with a spatula. Bake for 13 to 15 minutes, until the center springs back when lightly touched.
As soon as it comes out, loosen the cake from the pan edges and turn it onto the sugared towel. Lift off the pan and peel away the paper. While the cake is still hot, roll it up in the towel starting from the 10-inch side, and let it cool completely on a wire rack, at least an hour.
When the cake is nearly cool, beat the cream cheese, powdered sugar, butter, vanilla and banana extract in a small bowl until smooth.
Unroll the cooled cake, spread the filling over it, and roll it up again. Wrap it in plastic and refrigerate for at least an hour, though overnight gives the best result.
Unwrap the roll onto a platter, dust it with powdered sugar, and cut into slices.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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