BANANA & WALNUT ROLL CAKE
I love eating warm banana bread with cream cheese so this roll cake is like a fancy version of that. There's a sweet cream cheese filling and chopped walnuts sprinkled on the cake for a little bit of crunch.
Provided by Izy Hossack
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350oF, grease and line a 15 x 10 inch jelly roll pan with butter and baking paper.
- In the bowl of a stand mixer, beat the eggs together with the whisk attachment. Gradually stream in the sugar whilst still whisking. Keep whisking until you get a thick, pale foam. Add the mashed banana and mix in briefly.
- Add the flour, baking powder and salt then use a rubber spatula to gently fold together until combined.
- Pour into the prepared pan and gently spread out into an even layer. Sprinkle with the chopped walnuts and bake for 10-15 minutes until dark and the cake springs back when gently poked.
- Remove from the oven, flip out onto a clean tea towel dusted with powdered sugar. Starting at the short side, roll the cake up tightly into a log and leave to cool.
- Filling:.
- Beat the powdered sugar and butter together until smooth. Stir in the cream cheese and vanilla extract.
- Fill the cake:.
- Gently unroll the cooled cake. Peel off the baking paper and cover with the filling. Re-roll into a log and serve immediately. Keep leftovers covered in the fridge for up to 5 days.
Nutrition Facts : Calories 257.7, Fat 11.3, SaturatedFat 5.3, Cholesterol 69.7, Sodium 135.7, Carbohydrate 36.6, Fiber 0.8, Sugar 28.5, Protein 3.8
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