Roulade……Roll…..Swiss Roll…..or Log whatever you call it is one of my favorite DESSERTS to make .
You can fill them with hundreds of fillings ….. creams ….. jellies… You can let your imagination run wild.
Over the years I made hundreds of different kinds of CAKE ROLLS. ….. Different cake textures and flavors as well as different fillings.
This weekend I made one of my family favorite CHOCOLATE BANANA CAKE ROLL / roulade with vanilla & WALNUT cream filling & fresh bananas.
- 5 large Eggs
- 1/2 cup Sugar
- 1/2 cup Cake Flour
- 2 Tbsp Cocoa
- 500ml Milk
- 2 packages/3oz Original Vanilla Pudding (stove top cooking style )
- 2 sticks of Butter (room temperature)
- 1/2 cup Sugar
- 1/2 cup Ground Walnuts (optional)
STEP 1: Preheat the oven to 350F. Line a jelly roll pan with wax paper.
STEP 2: In a large bowl cream together eggs and sugar until light and fluffy. Gradually add the flour and cocoa. Blend together well.
STEP 3: Pour into the jelly roll pan and bake for 20-25 minutes.
STEP 4: Meanwhile boil the milk and sugar in a pot, add the vanilla pudding and cook while stirring till it thickens into a cream. Cool completely. Then add butter and cream until you have nice and smooth cake filling (sometimes I add ground walnuts into the filling).
STEP 5: When the cake is done. Take a clean and wet dishcloth and spread it onto the surface. Remove the cake from the jelly roll pan and place it on the dishcloth with the wax paper still attached. Roll together tight and let it cool.
STEP 6: After the cake is cool. Unwrap it, remove the wax paper, put the cake down on the surface which is lightly covered with icing sugar (for no sticking). Spread the filling (leave some filling for icing the cake). Peel two bananas and place them lengthwise on the edge of the cake and roll tightly again.
STEP 7: Spread the rest of the filling evenly over the roll
STEP 8: You can cover your cake with shredded coconut, walnuts or melted chocolate (the choice is yours).
Bibi's Culinary Journey