Detailed Directions and Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper to prevent sticking.
Step 2: Prepare the Egg Yolk Mixture
In a mixing bowl, beat 4 large egg yolks with 1/2 cup granulated sugar until the mixture is light and fluffy. Stir in 2 mashed ripe bananas and 1 teaspoon of vanilla extract.
Step 3: Whip the Egg Whites
In a separate bowl, whisk the 4 egg whites until soft peaks form. Gradually add in the remaining 1/4 cup of sugar, continuing to beat until stiff peaks are achieved.
Step 4: Combine Mixtures
Sift together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Gently fold this dry mixture into the egg yolk mixture. Then, carefully fold in the beaten egg whites until just combined.
Step 5: Bake the Sponge
Spread the batter evenly in the prepared jelly roll pan. Bake in the preheated oven for 12-15 minutes, or until the sponge is lightly golden and springs back when touched.
Step 6: Roll the Sponge
Once baked, immediately turn the sponge out onto a clean towel dusted with powdered sugar. Roll the sponge along with the towel and set it aside to cool completely.
Step 7: Prepare the Filling
While the sponge cools, beat 1 cup of heavy whipping cream with 1/4 cup of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form.
Step 8: Assemble the Roulade
Unroll the cooled sponge carefully. Spread the whipped cream filling evenly over the surface, then add sliced banana (2 ripe bananas). Re-roll the sponge without the towel.
Step 9: Make the Caramel Sauce
In a saucepan over medium heat, combine 1 cup of brown sugar, 1/2 cup of heavy cream, 4 tablespoons of unsalted butter, 1 teaspoon of vanilla extract, and a pinch of salt. Bring the mixture to a boil, stirring constantly, until it thickens.
Step 10: Serve
Drizzle the warm caramel sauce over the roulade. Garnish with crushed graham crackers, additional banana slices, and a dusting of powdered sugar.
Notes
Storage
The roulade can be kept in the refrigerator for up to 3 days. For best texture, consume within the first couple of days.
Serving Suggestion
For an extra touch, serve with additional whipped cream or vanilla ice cream on the side.
Variations
Experiment with different fruits or flavored extracts in the filling for a unique twist!
