Salted Caramel Banana Swiss Roll

Swiss roll is not hard to make, but it is not so easy. I have baked twice before this one. The first one was thrown away directly. Second one was better. But, the shape was not good. The cake of swiss roll is the easy part as long as you know how to measure and how to mix. The difficult part is how to roll it up. So, it is my third time challenge. And… YEAH… I made it. Finally, it works. This success really encourages me to working on some new things. Some difficult things. I love baking. I love to see people’s big smile after they eat the cake. Thank you for all my lovely friends.

Baking Temperature Setting: 200C/400F/Gas Mark 6

Baking Time: 12~15 minutes
Recipe: 1 Salted Caramel Banana Swiss Roll, Around 50 cm

Salted Caramel Custard Link

Steps of Salted Caramel Banana Swiss Roll

(1) Separate egg white and egg yolks into different bowls. Whisk egg white. Add lemon juice when egg white starts to have some bubbles on the top. Egg white should be beaten until it is light and stiff enough. Then, set aside.

(Selena’s Kitchen Talk: The bowl with egg white needs to be clean and dried totally.  Otherwise, the egg white can’t be whisked to light and stiff.)

(2) Add butter and sugar in a bowl. Whisk them until the butter turns to light and fluffy

(3) Add egg yolks into the butter mixture. Well-mixed all of them.

(4) Add milk and vanilla extract into the bowl. Well-incorporated all ingredients.
(5) Add flour into the batter gradually. Mix everything well before next mix.

(6) Fold in stiff egg white into the cake mixture gradually and lightly.
(7) Pour the mixture into the baking tray with baking paper. Use a spatula to make sure the cake mixture is even. Then, send it into the pre-heat oven at 200C/400F/Gas Mark 6 around 12~15 minutes.

 

Steps of Assembly
(1) When cake is ready, leave it at room temperature around 5 minutes to cool down.
(2) Put another rack on the top of cake. It is easier to help me turn the cake over.
(3) Then, remove the baking paper from the cake. Then, turn it back.

(4) Slice three or four at the side (not down to the bottom) you would start to roll it up.

(5) Roll it up and set aside around 20~30 minutes to cool it down.

(6) Unroll the cake. Spread salted caramel custard over the top.

(7) Slice the banana into small pieces and spread even over the top.
(8) Roll it up again. Leave in the fridge. Cut it before serving it.

 

I was so happy when I finished the assembly. This swiss roll is bigger than I did before. And it rolls up good. It has proved that everything will work if believing yourself and keeping practicing. So, enjoy my Salted Caramel Banana Swiss Roll.