π° Japanese Banana Swiss Roll Cake
(γ΅γγ΅γγγγγγΌγ«γ±γΌγ)
π Intro
This Japanese-style Swiss roll is ultra-light, subtly sweet, and filled with fresh banana and fluffy whipped cream. It's a delightful dessert for tea time, birthdays, or when you're craving something soft, creamy, and satisfying β without being too heavy.οΏ½The texture? Cloud-like βοΈοΏ½The flavor? Pure happiness πβ¨
π Ingredients
For the sponge cake:
β’ 4 large eggs (room temperature)
β’ 80 g (β
cup) cake flour (or all-purpose flour sifted 2x)
β’ 80 g (β
cup) granulated sugar
β’ 2 tbsp vegetable oil (neutral flavor like canola or sunflower)
β’ 2 tbsp milk
β’ 1 tsp vanilla extract (optional)
β’ Β½ tsp lemon juice or white vinegar (for egg whites)
β’ Pinch of salt
For the filling:
β’ 200 ml (ΒΎ cup + 1 tbsp) heavy whipping cream (cold)
β’ 1β2 tbsp powdered sugar (to taste)
β’ 1 whole ripe banana (peeled)
π©βπ³ Instructions
1. Prepare your baking tray
β’ Preheat oven to 170Β°C / 340Β°F.
β’ Line a 28x28 cm (11x11 in) or similar-sized baking tray with parchment paper.
2. Make the sponge cake
a) Separate the eggs
β’ Place yolks and whites into separate bowls.
b) Whip the egg whites
β’ Add lemon juice and a pinch of salt to the whites.
β’ Beat until foamy, then slowly add half the sugar.
β’ Beat until soft peaks form.
c) Mix egg yolks
β’ Add remaining sugar to yolks and whisk until pale and thick.
β’ Add oil, milk, and vanilla. Mix until smooth.
d) Fold it all together
β’ Add sifted flour to the yolk mixture, mix gently.
β’ Gently fold in β
of the whipped egg whites to lighten the batter.
β’ Then fold in the rest β carefully β to keep the batter airy.
e) Bake
β’ Pour into the lined tray and spread evenly.
β’ Tap tray lightly to remove air bubbles.
β’ Bake for 12β14 minutes until lightly golden and springs back when touched.
3. Cool and prepare the cream
β’ Let the sponge cool slightly, then cover with a clean kitchen towel or plastic wrap to keep it moist.
β’ Beat cold heavy cream with powdered sugar until medium peaks form.
4. Assemble the roll
β’ Place sponge on parchment or clean towel.
β’ Trim the edges and make shallow cuts along the short edge to help with rolling.
β’ Spread whipped cream evenly over the surface.
β’ Place the banana along one edge (near where youβll start rolling).
β’ Gently roll up the cake using the parchment paper to guide it.
β’ Wrap tightly in parchment or plastic wrap.
β’ Chill for at least 1 hour in the fridge to set.
π½οΈ To Serve
β’ Slice with a warm, sharp knife for clean edges.
β’ Dust with powdered sugar or drizzle with chocolate if desired.
π Tips
β’ Use ripe but firm bananas for best texture and flavor.
β’ Chill your mixing bowl and beaters before whipping cream.
β’ Donβt overbake β the sponge should be soft and bendable.