Ingredients with Measurements:
-3 large eggs
-1/2 cup granulated sugar
-1/4 teaspoon salt
-1 teaspoon vanilla extract
-3/4 cup all-purpose flour
-1 teaspoon baking powder
-1/4 cup vegetable oil
-2 ripe bananas, mashed
-4 ounces cream cheese, softened
-1/4 cup confectioners’ sugar
-1/2 teaspoon vanilla extract
Special Equipment Needed:
-Baking sheet
-Parchment paper
-Electric mixer
-Mixing bowl
-Whisk
-Spatula
Step-by-Step Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Line a baking sheet with parchment paper.
3. In a mixing bowl, beat eggs with an electric mixer until light and fluffy.
4. Add granulated sugar, salt, and vanilla extract, and beat until combined.
5. In a separate bowl, whisk together flour and baking powder.
6. Gradually add the flour mixture to the egg mixture, and beat until combined.
7. Add vegetable oil and mashed bananas, and mix until combined.
8. Spread the batter onto the prepared baking sheet.
9. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool completely.
11. In a separate bowl, beat cream cheese with an electric mixer until light and fluffy.
12. Add confectioners’ sugar and vanilla extract, and beat until combined.
13. Spread the cream cheese mixture over the cooled cake.
14. Roll the cake up tightly, starting from one of the short sides.
15. Refrigerate for at least 1 hour before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Temperature: 375 degrees Fahrenheit
Serving Size: 8
Nutritional Information (per serving):
Calories: 270
Fat: 12g
Carbohydrates: 34g
Protein: 5g
Substitutions for Ingredients:
-Vegetable oil can be substituted with melted butter or coconut oil.
-Cream cheese can be substituted with Greek yogurt or ricotta cheese.
Variations:
-The cake can be filled with any type of jam or preserves.
-The cake can be topped with melted chocolate or caramel sauce.
Tips and Tricks:
-Make sure to roll the cake up tightly so that the filling does not ooze out.
-For a lighter cake, use a mixture of half all-purpose flour and half cake flour.
Storage Instructions:
The cake can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The cake can be reheated in the microwave for 30-60 seconds.
Presentation Ideas:
-Dust the cake with confectioners’ sugar before serving.
-Garnish with fresh fruit such as banana slices or strawberries.
Garnishes:
-Confectioners’ sugar
-Fresh fruit such as banana slices or strawberries
Pairings:
-Vanilla ice cream
-Whipped cream
Suggested Side Dishes:
-Fruit salad
-Green salad
Troubleshooting Advice:
-If the cake is too dry, add a few tablespoons of milk to the batter.
-If the cake is too wet, add a few tablespoons of flour to the batter.
Food Safety Advice:
-Make sure all ingredients are at room temperature before using.
-Make sure to refrigerate the cake after rolling.
Food History:
Banana roll cakes have been popular in Japan since the 1950s. The cakes are a variation of the Swiss roll, which was invented in the 19th century.
Flavor Profiles:
This cake has a sweet and creamy flavor with hints of banana and vanilla.
Serving Suggestions:
This cake is best served cold. It can be served as a dessert or a snack.
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