Banana roll

Banana roll

Category: Confectionery

Ingredients
Cream:
Sugar (1 tbsp. = 250 ml)	1/2 tbsp.
Milk	1 tbsp.
Wheat flour	1/4 Art.
Butter, or margarine	125 g
Vanilla
Dough:
Wheat flour	1 tbsp.
Citric acid, or salt	pinch
Sugar	1/2 tbsp.
Honey	1 tbsp. l.
Soda	1/2 tsp
Eggs	3 pcs.
Glaze:
Cocoa	6 tsp
Milk	3 tbsp. l.
Sugar	1 tbsp.
Vanilla
Butter, or margarine	50 g
Bananas	2 pcs.

Cooking method

• First we cook the cream.
• Mix sugar with flour and vanilla. We dilute with milk so that there are no lumps and cook, stirring, until it thickens and puffs. We cool it down.
• Beat the butter well with a mixer until peaks and gradually, continuing to beat, add the custard in a spoon. Put the finished cream in the refrigerator.
• Biscuit.
• Beat 3 egg whites with citric acid until firm. Pour in a little sugar, then honey. Then add 3 yolks one at a time and immediately turn off the mixer.
• Sift flour together with soda and in 2-3 steps, carefully, from bottom to top, combine with a whisk with the whipped mass.
• On parchment, oiled and sprinkled with flour, spread the dough in an even layer.
• Bake in a preheated oven at 180 degrees for 10 minutes, until light gold. Do not bake, otherwise there will be problems when folding.
• The baked sponge cake quickly, put it on the parchment spread on the table, turn it upside down, remove the parchment on which the biscuit was baked. Turn it over again, let it evaporate for the first couple-30 seconds and then spread it with cold cream. We spread 2 peeled bananas on the edges and roll up the roll. The seam should be at the bottom.
• We cook the icing.
• Bring cocoa, sugar, vanilla and milk to a boil, let the sugar dissolve. When large bubbles go, add oil, let it boil and set aside. Cool slightly and cover the roll.
• The oven is desirable the day before.
• The type of honey changes the taste of the roll. I like it the most with May flower honey. Buckwheat, gives a pronounced honey taste and changes the color of the biscuit. Tobacco, also changes color and gives a slight bitterness.
• I get a bit too much glaze, but I like to coat it with a thick layer to get a good crust. Those who do not love can reduce the number.
• Baking tray-34 x 34 cm.

Note

🔗

Author's words:

This roll withstands competition with any cake. Fragrant, delicate. The combination of honey sponge cake with delicate cream covered with chocolate glaze and banana aroma leaves no one indifferent.

It turned out to be an incomparable roll. The taste and smell are not transferable. Delicious. Pets rated 5+. The husband asked everything, how long to do it? I answered for a long time, otherwise I will have to do it every day. In fact, everything is done quickly, but a lot of fuss. Loved the cream and frosting.

Banana cake roll



The biscuit was baked in a slow cooker for 40 minutes. at Baking. Chilled and cut into 3 cakes. I smeared two inner ones with cream and laid them with slices of banana. The top one was filled with a thick layer of glaze.

this is something, when I rewrote the recipe, the pictures were not uploaded, I did it in the blind, ate it instantly, I wanted to thank for the recipe and then the photo and again I want to uuuuuu
Do not regret it, very tasty

Yesterday, according to your recipe, your wife baked a roll. Very tasty.
But next time we will make small changes which I hope will make it even tastier. Namely:
1Spread the cream on an already chilled roll, and not on a hot one and let it brew
2. It is better to cut the banana into rings all over the sheet and then roll it up so that it can be felt everywhere (there is clearly not enough of it in the middle)
3. And there is less sugar in the chocolate icing, it seemed to me so, otherwise the crust is obtrusively crispy, it is bad to cut.

And so we all liked it very much ........ I'm only afraid to get fat.

This is our first roll.

Thanks a lot as always! very tasty and fast. I would bake it every day if the child did not distract
we had no glaze since there was not enough sugar for it)))
very quickly ate, that's all that remains)))

[Elena Bo]

Finally I got my hands on this roll cake:



The only thing for an amateur is a thick layer of sooo sweet glaze, thanks to my husband, I used it with tea, but my daughter was leaning on the cake, in general, my family liked it! I will definitely repeat, but I will only make the icing according to a different recipe, or even exclude it altogether. The cake is very simple in execution, as if it was created for such "left-handed" people like me!
Elena Bo
Lenochka, thank you very much !!!

Girls, please help. I put a biscuit in a cartoon for 40 minutes ... whipped the whites to peaks, etc., as it is written, as a result, the biscuit was barely divided into two - low and in brown dots. I put the second portion, not even knowing what to correct in the test - the result is the same. The biscuit is low, but already dotted brown. I don’t understand anything where the points and the color come from, why it’s not light and not fluffy. What could you do wrong? tomorrow my husband comes and plus he has a holiday, but my cake does not come out Thank you in advance

[Nelechka]

Nelechka, I got the impression that the error lies in the dough mixing. Nel, did you stir for a long time after you added the proteins? I literally made 8-10 rotational movements from the bottom up and put the dough into a saucepan. I've never gotten such a tall biscuit made of 3 eggs! I immediately put him on the list of favorites! Nelechka, about brown dots, again, only assumptions - it looks like the sugar did not completely dissolve in the dough and caramelized, nothing else comes to mind ... Did you beat the proteins for a long time? How long?

Innulichka, I didn't beat the whites a lot, because I have a whisk of 700 W and the whites in about four minutes, even hold them over your head, maybe the sugar doesn't have time to dissolve. Exactly! now ... where to mix proteins ??? I realized this is how: I beat the whites with all the ingredients (sugar, honey), then I drove 3 yolks one by one (I packed them each into a pile of vodka, and then threw one into the whites) I throw one yolk - I spin it once with a whisk, the second and etc. after the third, too, once and that's it. Then slowly a little flour into these proteins, but it seems to me very little mass, it is somehow dense, and not airy ... the second biscuit came out a little higher than the previous one, I smeared it, decorated it - it seemed like nothing in appearance, though the glaze is really too much and the sugar does not dissolve something completely. Well, nothing, we love any icing. What to do with the previous biscuit? I packed it in a bag and on the balcony. How long can he lie so as not to dry out? Thank you Innulichka for responding

Nelechka, bunny, I offer my deepest apologies for misleading you about proteins ... I began to answer, and purely on the machine (without looking at the recipe) I asked about proteins, because incorrectly whipped and injected proteins are often the reason for failures with biscuit , but here is a completely different technology ... please forgive me, I honestly forgot ...
In fact, I was interested in the process of mixing the egg mass with flour ... After the introduction of flour, my mass turned out to be sooo airy, and the biscuit itself was "lacy", that is, it was all so airy, well, just a fairy tale and not a biscuit!

Innusichka, come on, it’s already uncomfortable to apologize, but then I don’t understand in any way what it is, why I don’t have lace or maybe soda should be extinguished with vinegar, eh? ... well, what is it! everything is not like people, neither Borodinsky does not grow, nor a biscuit Krivorukaya is somehow

[Nelechka]

maybe it is necessary to extinguish soda with vinegar, eh?

Nelechka
No, you did the right thing with soda - you don't need to extinguish it, just sift it onto the egg mixture along with flour.

Krivorukaya somehow

Well, girl, consider that she asked for it, if you please get it for "curved" 🔗! And never say it again, not only out loud, but even mentally ... you can't do that ... But they all have failures, believe me. I had a period when the roof of the loaves fell through almost after one, then this black stripe passed and the white stripe began, the handsome loaves began to turn out, otherwise it’s just some kind of ambush ...
P.S. Nelechka, come on, when I bake this biscuit again, I will take step-by-step photographs and throw it off for you, you will look and compare with what you had, maybe so we will sooner understand at what stage the embarrassment occurred ...

Innusik you, as always, know how to cheer up ... I really like this smiley, with his pants down. I laugh heartily
If, of course, this process (with step-by-step) is not very tiring for you, then I will be very grateful to you if someday such photos will be here well, I really want such a beautiful cake to turn out like yours. I just don't know where to look for the error. Well, it seems that it’s not easier, but I’m not working out Thank you for the answers 🔗