Banana Cream Cheesecake Roll (Print Version)
Soft banana cake rolled with creamy filling and fresh bananas for a delightful dessert.
# Ingredients:
→ Sponge Cake
01 -
4 large eggs
02 -
150 grams granulated sugar
03 -
1 teaspoon vanilla extract
04 -
100 grams all-purpose flour
05 -
1 teaspoon baking powder
06 -
1/4 teaspoon salt
07 -
60 milliliters milk
08 -
1 ripe banana, mashed
→ Cheesecake Filling
09 -
250 grams cream cheese, softened
10 -
100 grams powdered sugar
11 -
1 teaspoon vanilla extract
12 -
180 milliliters heavy whipping cream
→ Assembly and Garnish
13 -
Powdered sugar, for dusting
14 -
2 bananas, sliced
15 -
Plastic wrap
# Instructions:
01 -
Preheat oven to 190°C. Lightly grease a 38x25 cm jelly roll pan, line with parchment paper, and grease the parchment.
02 -
In a large bowl, beat eggs and granulated sugar until thick and pale, about 5 minutes. Stir in vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt. Alternately add dry ingredients and milk to the egg mixture, mixing just until combined. Fold in mashed banana.
03 -
Pour batter into prepared pan, spreading evenly. Bake for 12–15 minutes until the center springs back lightly when touched. Remove from oven and let cool for several minutes.
04 -
Invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper, then roll the cake in the towel from the short end. Cool completely in this rolled shape.
05 -
Beat softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip heavy whipping cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture to form a light filling.
06 -
When cake is completely cool, gently unroll. Evenly spread cream cheese filling over the surface and top with sliced bananas. Carefully roll the cake up again, using the towel as a guide.
07 -
Wrap the assembled roll tightly in plastic wrap and refrigerate for at least 2 hours before slicing and serving.
# Notes:
01 -
Rolling the cake while warm prevents cracking and ensures a smooth, uniform roll.
02 -
For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
03 -
Adding cocoa powder to the batter gives the dessert a chocolate twist.