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Soft, airy banana sponge cake rolled up with a tangy cream cheese frosting

Banana Roll Cake

Soft, airy banana sponge cake rolled up with a tangy cream cheese frosting
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Makes: 10 small slices
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Ingredients
  

For the cake

  • 2 eggs at room temp (integral to the recipe, I can't suggest substitutes here)
  • 1 and 1/2 tsps vanilla extract
  • 1/8 cup caster sugar (25 gms)
  • 1/3 cup soft brown sugar, light or dark (70 gms)
  • 1/3 cup mashed banana (from 1 small overripe banana)
  • 1/2 cup all-purpose flour (60 gms)
  • 1/4 tsp baking soda
  • 1/8 tsp cinnamon powder
  • Pinch of salt
  • 1/4 cup icing sugar (30 gms), plus more to dust on top

For the frosting

  • 1/2 cup cream cheese (115 gms)
  • 2 tbsps unsalted butter (30 gms)
  • 1/4 cup icing sugar (30 gms)
  • 1/4 tsp vanilla extract

Instructions

  • Line an 8 inch square baking pan with non-stick baking paper, leaving a little overhang for easy removal. Preheat the oven to 175 C.
  • In the bowl of a stand mixer fitted with a whisk attachment (or use a large, deep mixing bowl with a hand mixer), combine the eggs and vanilla. Beat on medium-high speed till foamy, then gradually add both the sugars (with the mixer running). Increase the speed to high and beat for 5 to 10 minutes until the eggs are very thick and have a ribbon-like consistency when you lift the beaters. see photos below.
  • Add the mashed banana and whisk briefly to combine so that the mixture doesn't deflate. Now sift in the flour, baking soda, cinnamon and salt. Use a silicone spatula to fold it into the eggs, gently but quickly, making sure to take the spatula to the base of the bowl to scrape up all the flour. The batter should be light and airy.
  • Tip this batter into the prepared cake pan and smoothen it out in an even layer. Bake for 12 to 15 minutes, until golden-brown on top and a toothpick poked in the center comes out completely clean or with just a few moist crumbs.
  • While the cake is baking, spread a clean kitchen towel out on the counter. Sprinkle liberally with the icing sugar because this is what stops the base of the cake from sticking to the towel. It doesn't matter what size towel you use as long as it is large enough to hold the entire cake.
  • Once the cake is done, let it sit for just a minute, then remove from the pan using the paper. Quickly flip onto the sugared towel and peel off the baking paper gently. Now roll the cake and towel together into a tight cylinder. The towel will protect your hands from the heat of the cake. It is supposed to be between the folds of the cake to prevent it from sticking to itself, so don't try and avoid it coming in the way!
  • Let the rolled cake cool completely at room temperature, 2 to 3 hours. You can refrigerate the cake to speed this up, but I feel it's more prone to cracking when you unroll it if it's chilled at this step.
  • When ready to assemble, slowly unroll the cake and the towel too. I found that the towel might get a little stuck towards the end (more so with this banana cake that's a bit more moist), so be gentle here. You may see a couple of small cracks but the cake will still hold its shape.
  • Now in a mixing bowl, beat the cream and butter on medium speed until smooth and creamy. Then add the sugar and vanilla and beat again until fluffy. You can add more sugar or a pinch of salt if you like.
  • Spread the frosting onto the unrolled cake in an even layer. Roll the cake up again, gently but into a tight cylinder as far as possible. If cracks are visible, don't worry, the cake will set once refrigerated and the slices will not fall apart.
  • Lift the rolled and filled cake carefully and place it on a large piece of clingfilm. Wrap it up tightly and seal the ends. Place in the fridge for at least 30 minutes.
  • Dust the cake with more icing sugar just before serving (otherwise the icing sugar gets absorbed into the top of the moist cake) then slice into 8 to 10 slices. Serve immediately, or store in the fridge in an airtight tin for 4 to 5 days. Happy baking!

Notes

Shop this recipe: Caster Sugar, Brown Sugar, Icing Sugar, Baking Paper
*Adapted slightly from Smitten Kitchen Every Day
*Prep time does not include cooling/chilling time