A wonderful dessert that can be served at any time of year is a very thin chocolate cake that has whipped cream and a banana rolled inside.
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 5 tablespoons unsweetened cocoa powder
- ½ cup all-purpose flour
- 1 tablespoon baking powder
- 5 egg yolks
- ¾ cup white sugar, divided
- 5 egg whites
- 1 teaspoon vanilla extract
- 1 cup sweetened whipped cream
- 2 bananas, peeled
- 2 tablespoons confectioners’ sugar for dusting
- 2 cups prepared chocolate frosting
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Line a 10×15 inch jellyroll pan with parchment paper. Sift together the cocoa, flour and baking powder; set aside.
- In a medium bowl, whip the egg yolks and half of the sugar with an electric mixer until thick and pale. Set aside. In a separate larger bowl, combine the egg whites and vanilla. Whip with clean beaters until foamy. Gradually sprinkle in the remaining sugar while continuing to whip until stiff but not blocky. Fold the yolks into the whites by hand, then fold in the dry ingredients. Spread evenly in the prepared pan.
- Bake for 15 minutes in the preheated oven, until the cake springs back when lightly pressed. Try not to let it bake too long or it will be difficult to roll. When the cake is done, run a knife around the edge to loosen and turn out onto a sheet of parchment paper or aluminum foil. Sprinkle confectioners’ sugar on both sides and allow to cool.
- Spread whipped cream on one side and place the bananas along the length. Roll the cake up around the bananas. Place on a serving platter with the seam side down. Frost with chocolate frosting.
Nutrition Facts
| Calories | 708 kcal |
| Carbohydrate | 119 g |
| Cholesterol | 178 mg |
| Dietary Fiber | 4 g |
| Protein | 9 g |
| Saturated Fat | 9 g |
| Sodium | 430 mg |
| Sugars | 96 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I was not fond of the cake recipe. It was a little dry and I did not bake the cake for the full time. I did make my own whipped cream and I sliced the banana vs putting the entire banana into the roll. I made it for my husband and it did not have enough banana flavor. I would consider making the whipped cream with banana next time but use a different cake recipe.
Rolled in a towel as stated in other reviews. Used lightly sweetened whip cream inside and out. Also some thinly sliced bananas inside and on top.Dusted with milk chocolate.
Cake was nice and fluffy, and it rolled well. I ended up mixing my bananas first and then folding with the whipped cream. The cream fell too flat, may have been better to add some cream cheese as well.
I made this roll after making pumpkin rolls and I am glad I knew how to roll in a towel and let cool for 15 mins before filling with whipped cream no bananas I topped it with hershey syrup . It was very good .
This was a rather tasty cake however you need to turn the cake out on a sugar spinkled towel and roll it up while still hot and let it cool that way. Otherwise you will not be able to roll it and it will break into pieces. The above recipe omits that step completely and it if made as it is written it will end up with a broken cake.
This recipe could be so simple that it’s great however the one thing missing from it is a proper baking time. I baked this in my oven which I admit runs hot for 13 minutes. I removed what I thought was a properly baked cake. I let it cool and coated with powdered sugar etc. but when it was time to roll it up I found that the cake split into pieces rather than roll. I also feel the need to tell anyone attempting this dish to make a bit more cake bather than you feel is needed. the reason is that When I poured the batter into my standard size jelly roll pan, I had just enough to coat the bottom. If I made a bit more perhaps that would have compensated for the bake time. Good luck.