recipes: banana salted caramel roll

I’ve been a on a lookout for a good basic sponge recipe for roll cakes. This search saw me trying out and tweaking various recipes.

This recipe was adapted from one of my favourite cookbooks, Okashi: Sweet treats made with love. In general,  roll cakes (or swiss rolls) are fairly simple and quick to make. It is essentially just a layer of sponge cake and cream.  The sponge, which can be made in under 30 minutes, is filled with a layer of cream and rolled up.

This particular roll cake requires an additional step – the making of salted caramel.  The combination of salted caramel and banana was good. But I was rather disappointed with the sponge cake.  Although it was sturdy enough to roll and light in texture, it tasted a little too ‘eggy’ for my liking. I love sponge cakes that are cottony soft and with almost non-existent cake ‘pores’. The cake may have scored well with those who have tried it, but it was not what I was looking for.

With that said, my hunt for the perfect sponge has ceased ever since I discovered an amazing recipe (which will be up soon, hopefully).

Components

• Swiss roll sponge cake (1 quantity)
• Ripe bananas
• Caramel cream
• Whipped cream

Caramel cream

• Castor sugar 50g
• Whipping cream (35% fat) 50 g
•  Fleur de sel, to taste

Whipped cream

• Whipping cream (35% fat) 120g
• Castor sugar 1tsp

Basic Swiss Roll Sponge

• 3 large eggs
• 60g superfine granulated sugar
• 50g of sifted pastry flour (top or cake flour is fine)

Steps for Caramel Cream 

Place sugar in a saucepan and heat until it caramelises. Carefully pour cream into the saucepan while stirring slowly with a spatula (it will bubble). Mix until smooth. Leave to cool.