banana cake roll
Banana Roll with Cheesecake Filling
Cheesecake Filling:
1 (8 oz.) + 1 (3 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 egg
3 Tbl. milk
1 tsp. vanilla extract
Banana Cake:
1/2 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
4 egg yolks
1 tsp. vanilla
1/3 c. + 1/2 c. sugar, divided
1/2 c. mashed banana (around 1 large banana)
4 egg whites
1/4 c. powdered sugar (for sprinkling over cake)
Preheat oven to 375 degrees. Grease a 15x10x1-inch jelly-roll pan with butter. Line with parchment paper and grease with butter again, making sure to coat the entire surface and sides of the pan; set aside. For the filling: In a small bowl, combine the cream cheese and 1/2 cup sugar and beat with an electric mixer until smooth. Add the egg, milk and vanilla and beat until combined. Spread in the prepared pan; set aside.
For the cake: In a small bowl, stir together the flour, baking powder and baking soda; set aside. In a medium bowl, beat egg yolks and vanilla on medium speed until thick and lemon colored. Gradually add 1/3 cup of sugar and beat well. Stir in the mashed banana. In a large, clean bowl with clean beaters, beat the egg whites on medium until soft peaks fork (tips curl). Gradually add 1/2 cup of sugar, beating on high speed until stiff peaks form (tips stand straight) Gently fold yolk mixture into beaten egg whites. Gradually sprinkle the flour mixture evenly over egg mixture and fold together just until blended. Carefully spread the batter evenly over the filling in the pan. Bake for 15-20 minutes or until the top springs back when lightly touched.
Immediately loosen cake from sides of pan, sprinkle cake with 1/4 cup of powdered sugar and cover with a clean kitchen towel. Place a wire cooling rack, upside down, on the top of the cake. Carefully pick up both sides of the pan, while holding the rack and flip over. The cake will now be on top of the towel on the cooling rack. Carefully peel off parchment paper. Starting with the short side, roll up cake as tightly as possible (don't roll up the towel with it). Allow to cool completely on wire rack. Slice and serve. Wrap any leftover cake in plastic wrap and store in the refrigerator
Okay, so you've just seen the recipe for this incredible banana cake roll with cheesecake filling, and let me tell you, it's a game-changer! I've made my fair share of dessert rolls, and this one truly stands out. There's just something magical about how the soft, moist banana cake perfectly complements that luscious, creamy white cheesecake filling. If you're wondering how to get those picture-perfect distinct spiraled layers and ensure your cake turns out as amazing as it looks, I've got some extra tips for you! First off, let's talk about the cake rolling part – it can feel a bit intimidating, right? The key is to roll your cake immediately after it comes out of the oven. Don't wait for it to cool down! The warmth makes the cake pliable and less likely to crack. I always sprinkle a generous amount of powdered sugar (just like you'd see on a beautifully dusted dessert!) over a clean kitchen towel before flipping the hot cake onto it. This not only prevents sticking but also gives the cake a lovely finish. Gently peel off the parchment paper, and then, starting from the short side, roll it up with the towel inside. Let it cool completely in this rolled state on a wire rack. This "muscle memory" for the cake is crucial for those beautiful spiraled layers later on when you add the filling. Now, for that heavenly cheesecake filling! The recipe calls for softened cream cheese, and trust me, this isn't a step to rush. If your cream cheese isn't soft enough, you'll end up with lumps, and nobody wants that in their smooth, creamy filling. I usually take mine out of the fridge an hour or two beforehand. If you're short on time, you can gently microwave it for 10-15 seconds at a time until it's just soft, not melted. Beating it until smooth before adding other ingredients ensures that luxurious texture you're aiming for. This creamy white cheesecake filling is what truly elevates the banana cake. To ensure your banana cake is super moist and packed with flavor, always use really ripe bananas – the ones with lots of brown spots are ideal! They're sweeter and easier to mash, contributing to that incredible banana flavor. When folding the egg white mixture into the yolk mixture, and then the flour into that, be super gentle. Overmixing can deflate the egg whites and make your cake tough instead of light and airy. We want that tender, moist banana cake that just melts in your mouth! Once your cake is completely cooled and unrolled, spread that delicious filling evenly. Then, re-roll it carefully, without the towel this time. Once your whole banana cake roll is assembled and chilled, it's ready to be sliced and served! For an extra touch of elegance, dust it with a little more powdered sugar right before serving, just like in those gorgeous bakery displays. And if you're feeling fancy, a drizzle of warm caramel sauce elevates it to another level, adding a beautiful visual and taste contrast that everyone will adore. This dessert isn't just a treat; it's a showstopper that always gets rave reviews. Enjoy baking and sharing this delightful creation!
