Cookbook:Banana Roll with Cream Cheese Filling
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Banana Roll with Cream Cheese Filling | |
---|---|
Kategorie | Dessert recipes |
Servings | 12–15 servings |
Zeit | 90 minutes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
This banana roll consists of a thin banana cake, topped with cream cheese frosting and rolled into a log shape. It is similar to a jelly roll or a Swiss roll.
Ingredients
[edit | edit source]Cake
[edit | edit source]- Powdered sugar
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 eggs
- 1 cup white granulated sugar
- ⅔ cup mashed banana (2 medium bananas)
- 1 teaspoon vanilla extract
Filling
[edit | edit source]- 1 package (8 ounces) cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons butter, softened
- ½ teaspoon vanilla extract
- ½ teaspoon banana extract
- ¼ cup powdered sugar
Procedure
[edit | edit source]- Preheat oven to 375°F (180°C).
- Grease a 15×10-inch jelly-roll pan; line with parchment paper. Grease and flour paper; set aside.
- Spread out a clean, thin dish towel on the work surface (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer).
- In a small bowl, whisk together flour, baking powder, and baking soda.
- In a large bowl combine eggs and sugar; beat until thickened. Add bananas and vanilla; beat until well mixed.
- Stir flour mixture into egg mixture.
- Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.
- Bake for 13–15 minutes or until center springs back when lightly touched.
- Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper.
- Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack, at least an hour.
- When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter, and both extracts in small mixing bowl until smooth.
- When cake has cooled completely, unroll and spread with filling, then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least 1 hour (but overnight is best).
- To serve, unwrap cake and place on a platter. Sprinkle with powdered sugar, and then cut into slices.