“Amazing Banana Rolled Cake” from Penzeys

This recipe was published in Penzeys  catalog but they don’t have the recipe posted on their website anymore, It’s was submitted by one of their customers and I saved the clipping. I wanted to share this one with everyone, I made a few minor changes to suit my taste. There are a lot of banana roll cake recipes online but this one is the best. If you are not familiar with Penzeys you need to check them out. http://www.penzeys.com, they only have the best spices that you can get in the U.S.

5 eggs, divided, room temp

8 oz. cream cheese, room temp. ( you can even use mascarpone cheese – this is my idea)

1 1/3 cups sugar, divided

3 TB milk

2 large bananas, mashed

1/2 tsp. vanilla extract

1/2 cup flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. of Cinnamon – it you like

1/8 tsp. ground nutmeg

1/2 Cup chopped pecans or walnuts (optional)

Lightly grease a 15x10x1-inch jelly roll pan. Line with parchment paper; grease paper. Preheat oven to 375 f.

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                              In a roomy bowl, cream together 1 egg. the cream cheese, 1/2 cup of the sugar and the milk until well blended. Pour into the prepared pan. Set aside.

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                                                                                                                                                                                                                                                                                                            Divide the 4 remaining eggs into whites and yolks. In a medium mixing bowl beat together the 4 egg yolks, banana and vanilla until well blended. Gradually add 1/3 cup of the sugar while mixing and beat well. Set aside.

eat the 4 egg whites, adding the remaining 1/2 cup of sugar gradually. Beat until stiff.

Gently fold into the banana mixture.

Sift together the flour, baking powder, baking soda, cinnamon and nutmeg. Gently fold into the banana mixture.  Lightly pour or distribute over the cream cheese filling in the pan.

 

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OLYMPUS DIGITAL CAMERATop with the nuts at this point if your going to add them. Bake at 375 f for 15 minutes. Keep a close eye on it. As soon as the top springs back lightly and pulls from the side of the pan.

Bring out from the oven and dust liberally with sifted powdered sugar, if desired, this will make it easier to roll later.  Run a very thin knife around the edge of the pan.

Place a clean, smooth-textured kitchen towel or a piece of parchment paper on top of the cake and quickly flip over.

Gently peel off the parchment paper, the side that was in the oven when baking. If some of the filling sticks to the parchment, scrape it off with a flexible spatula and gently replace it on the cake.Roll up the cake starting with the short side. Do not let the towel or parchment paper roll into the cake, just use it to help you roll the cake.

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Lift it in the towel and set it on the serving plate, unrolling just enough so it isn’t sitting on the towel, but tuck the towel in on the sides while the cake sets. After 20 minutes, remove the towel.  Dust with powder sugar or drizzle a light glaze over ( mix powder sugar with milk to get a milk consistency).

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