A soft, airy sponge cake rolled with fresh bananas, fluffy whipped cream, and rich caramel drizzle. Light, indulgent, and perfect for dessert tables or afternoon tea.

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🧁 Sponge Cake Ingredients

• 4 large eggs

• ½ cup granulated sugar

• 1 teaspoon vanilla extract

• ½ cup all-purpose flour

• ¼ teaspoon salt

• Powdered sugar (for dusting the towel)

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🍦 Whipped Cream Filling

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• ½ teaspoon vanilla extract

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🍌 Additional Fillings & Toppings

• 3–4 ripe bananas (whole or halved)

• Caramel sauce (store-bought or homemade)

• Extra whipped cream (for topping)

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🔪 Instructions

1. Make the Sponge Cake

1. Preheat oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan, line with parchment paper, and grease the paper as well.

2. In a large bowl, beat eggs and granulated sugar on high speed for 5–6 minutes, until pale, thick, and ribbon-like.

3. Mix in vanilla extract.

4. Sift flour and salt over the egg mixture. Gently fold using a spatula until just combined—do not deflate the batter.

5. Pour batter into the prepared pan and spread evenly to the edges.

6. Bake for 10–12 minutes, or until the top is golden and springs back when gently touched.

7. While warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment, and gently roll the cake (with the towel) from the short side. Let cool completely in the rolled shape.

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2. Prepare the Whipped Cream

In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract on high until stiff peaks form. Keep chilled.

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3. Assemble the Roulade

1. Carefully unroll the cooled sponge cake.

2. Spread the whipped cream evenly over the surface.

3. Lay the bananas in a straight line down the center (whole or halved lengthwise).

4. Gently roll the cake back up (without the towel) into a tight roulade.

5. Place seam-side down on a serving tray and chill for at least 30 minutes to set.

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4. Decorate

1. Pipe or spread extra whipped cream over the top.

2. Garnish with banana slices and drizzle with caramel sauce just before serving.

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🍰 Tips for Success

• Use ripe but firm bananas for the best texture.

• For a cleaner roll, trim the edges of the cake before filling.

• Refrigerate leftovers in an airtight container for up to 2 days.

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✨ A showstopping dessert that combines nostalgia and elegance in every slice!