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Chocolate-Banana Cake Roll
Chocolate-Banana Cake Roll
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Decadent chocolate cake roll with whipped cream and banana filling, coated in rich chocolate frosting - a luxurious treat year-round.
Ingredients:
  • 5 tablespoons unsweetened cocoa powder
  • 0.5 cup all-purpose flour
  • 1 tablespoon baking powder
  • 5 egg yolks
  • 0.75 cup white sugar, divided
  • 5 egg whites
  • 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°F (165°C). Line a 10x15 inch jellyroll pan with parchment paper, then sift together the cocoa, flour, and baking powder; set aside.
  • Whisk egg yolks and half of the sugar in a medium bowl until thick and pale. Set aside. In a separate larger bowl, beat egg whites and vanilla until foamy. Gradually add remaining sugar and beat until stiff peaks form. Gently fold in yolks, then mix in dry ingredients. Spread mixture evenly in the prepared pan.
  • Bake for 15 minutes in a preheated oven until the cake springs back when lightly pressed. Be mindful not to overbake to maintain its flexibility for rolling. Once baked, loosen edges with a knife, flip onto parchment paper or aluminum foil, dust with confectioners' sugar, and let cool.
  • Spread a generous layer of fluffy whipped cream on one side of the cake, then line up the bananas along its length. Roll the cake around the bananas and place it on a serving platter with the seam side facing down. Finally, generously frost the cake with decadent chocolate frosting.

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