🍰 Japanese Banana Swiss Roll Cake
Instructions1. Prepare your baking tray
• Preheat oven to 170°C / 340°F.
• Line a 28×28 cm (11×11 in) or similar-sized baking tray with parchment paper.
2. Make the sponge cake
a) Separate the eggs
• Place yolks and whites into separate bowls.
b) Whip the egg whites
• Add lemon juice and a pinch of salt to the whites.
• Beat until foamy, then slowly add half the sugar.
• Beat until soft peaks form.
c) Mix egg yolks
• Add remaining sugar to yolks and whisk until pale and thick.
• Add oil, milk, and vanilla. Mix until smooth.
d) Fold it all together
• Add sifted flour to the yolk mixture, mix gently.
• Gently fold in ⅓ of the whipped egg whites to lighten the batter.
• Then fold in the rest — carefully — to keep the batter airy.
e) Bake
• Pour into the lined tray and spread evenly.
• Tap tray lightly to remove air bubbles.
• Bake for 12–14 minutes until lightly golden and springs back when touched.
3. Cool and prepare the cream
• Let the sponge cool slightly, then cover with a clean kitchen towel or plastic wrap to keep it moist.
• Beat cold heavy cream with powdered sugar until medium peaks form.
4. Assemble the roll
• Place sponge on parchment or clean towel.
• Trim the edges and make shallow cuts along the short edge to help with rolling.
• Spread whipped cream evenly over the surface.
• Place the banana along one edge (near where you’ll start rolling).
• Gently roll up the cake using the parchment paper to guide it.
• Wrap tightly in parchment or plastic wrap.
• Chill for at least 1 hour in the fridge to set.
To Serve• Slice with a warm, sharp knife for clean edges.
• Dust with powdered sugar or drizzle with chocolate if desired.
Tips• Use ripe but firm bananas for best texture and flavor.
• Chill your mixing bowl and beaters before whipping cream.
• Don’t overbake — the sponge should be soft and bendable.
Pages: 1 2
