Description
A soft sponge cake rolled with creamy cheesecake filling and fresh banana slices, finished with a light dusting of powdered sugar for an elegant dessert.
Ingredients
- 3 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 225 g cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup heavy whipping cream
- 2 ripe bananas, thinly sliced
- Powdered sugar for dusting
Instructions
- Preheat oven to 180°C (350°F). Line a jelly roll pan with parchment paper.
- Beat eggs and granulated sugar until thick and pale.
- Mix in vanilla extract.
- Sift together flour, baking powder, and salt, then gently fold into egg mixture.
- Spread batter evenly into prepared pan.
- Bake for 12–15 minutes until lightly golden.
- Turn cake onto a clean towel, peel off parchment, and roll gently while warm. Let cool.
- Beat cream cheese and powdered sugar until smooth.
- Whip heavy cream to stiff peaks and fold into cream cheese mixture.
- Unroll cooled cake and spread cheesecake filling evenly.
- Arrange banana slices over the filling.
- Roll cake back up tightly and chill for at least 2 hours.
- Dust with powdered sugar before slicing and serving.
Notes
- Roll cake while warm to prevent cracking.
- Use ripe but firm bananas.
- Keep refrigerated until serving.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American