John Myers
Banana Swiss Roll
The perfect banana swiss roll recipe with a picture and simple step-by-step instructions.
Ingredients for the sponge cake base:
- 4 Eggs separated
- 125 g Sugar
- 1 packet Vanilla sugar
- 75 g Flour
- 0,5 tsp Baking powder
- 50 g Food starch
- 3 tbsp Water
Ingredients for the cream:
- 250 g Cream curd
- 125 g Mascarpone
- 100 Milliliters Milk
- 2 Bananas
- 0,5 teaspoon Sugar brown
- 1 packet Vanilla sugar
- 1 sheet Gelatin white
- Whole milk chocolate grated
The sponge cake base:
- Beat the egg whites until stiff and then slowly pour in the vanilla sugar while continuing to stir.
- Beat the egg yolks, sugar and water until frothy. Mix the flour, baking powder and cornstarch and slowly sift this mixture into the egg yolks while stirring. Now fold in the egg whites.
- Line a baking sheet with parchment paper and distribute the dough evenly on it. Bake on the middle shelf in the preheated oven at 170 ° C for about 12 – 15 minutes.
- Turn the baked dough out onto a clean kitchen towel (tea towel) and wrap it in it. Now let the dough cool down, which can be done overnight.
- Once the biscuit has cooled down, carefully roll it out, fill it with the cream, roll it up again, coat it all around with the cream and sprinkle it evenly with the chocolate flakes
The banana cream:
- Puree the bananas with a little milk and the sugar. Mix the remaining ingredients and mix with the banana puree.
- Soak in the gelatine leaf and dissolve it in a small saucepan. Stir a tablespoon full of the cream in the gelatine until smooth and then mix into the banana cream.
- When the cream is filled in the biscuit and it is coated all around with it, you have the chocolate shavings on it, you put the cake in the cold for a few hours. Preferably overnight.
Tip:
- If you have enough chocolate shavings, you can add some to the banana cream. That tastes very good too. I wish you a lot of fun doing it and enjoy it!
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