Japanese Banana Swiss Roll Cake
Servings 1 swiss roll cake
Ingredients
- 4 egg
- 80 g (1/2 cup) granulated sugar
- 2 tbsp whole milk
- 60 g (7 tbsp) cake flour
- 1-2 banana
Whipped Cream
- 200 ml (4/5 cup) heavy cream / double cream cold
- 2 tbsp (35 g) sweetened condensed milk sub. 1 1/2 tbsp granulated sugar
Instructions
- Preheat the oven to 180C / 350F / gas mark 4. Line a parchment paper on a baking tray.
- Heat a few inches of water in a large pot / frying pan and remove from the heat just before start simmering.
- Place the egg and the sugar in a large bowl and beat over the hot water with an electric hand whisk until the mixture become body temperature. Remove from the hot water and keep beating the mixture until medium / softpeaks. The egg foam should be thick enough to remain with the beater when lifted.
- Warm up the milk over the stove or in a microwave until body temperature.
- Pour the warm milk into the egg mixture and whisk with a wire whisk (not electric one) until blended.
- Sift half the flour into the mixture and whisk until well blended. Repeat the process with the remaining flour.
- Pour the mixture into the baking tray and even the surface with a lubber spatula. Then drop the tray from a height to release air bubbles and bake for 12 minutes.
- Meanwhile baking the cake, make whipped cream. Place the sweetened condensed milk and heavy cream in a large bowl. Then beat with an electric hand whisk until stiff peaks.
- Take out the cake from the oven and drop from a height to prevent shrink the cake. Then remove the cake from the baking tray and cover with another parchment paper which is large enough to cover the cake. Set aside to let it cool down.
- Invert the cake to the covered parchment paper and gently peel off the sticking parchment paper. Gently invert the cake again so the browned side up. Place the short side of the cake in front of you.
- Spread the whipped cream thickly at the front and thinly towards the end of the cake. Then arrange the bananas to put straight and place the bananas on the nearer side.
- Rolled it up gently using the parchment paper. Keep the cake rolled with the parchment paper and cover with a plastic wrap on both sides. Put in the fridge for at least 3 hours before slicing.
Notes
- I used a 29 x 29 cm (11.4 x 11.4 inches) swiss roll baking tin.
- You might use different sizes of baking tins. In case, the thickness of the batter should be about 2 cm (0.8 inch). Because it affects the baking time and rolling up the fillings.
