Practice makes perfect. Well, I don’t know if I’ll get a perfect Swiss roll, but this banana Swiss roll in my humble opinion is amazing! I have the habit of making different versions of a recipe that I just learned to do. In the Pharmaceutical world we call this Validation, three consecutive batches without deviations. When I was looking to make a Swiss roll I checked different recipes, our traditional Brazo Gitano requires more eggs and you need to soak the cake in a syrup, the European recipe was more simple with even measurements between the sugar, eggs and flour but requires some kind of cuts in the cake layer to roll it. So here’s what I did; I used the European recipe as a base, but I still used our traditional soak syrup. What did I get?! The most moist and tender cake that you must try!! Perfect to roll it without making any cuts. Best part of this recipe is that you can make this roll using any flavor , just replace the 1/2 cup of Banana for pumpkin, sweet potato, squash or even sweet plantains. You can also switch the syrup flavor and use almond, lemon even brandy. The sky’s the limit with this recipe !! So don’t be afraid to make a Swiss roll. Is easy, versatile and fun to make!!
½ cup (100g) self-raising flour
½ cup (100g) caster sugar
½ cup of very ripe banana
½ teaspoon of cinnamon
¼ teaspoon of ginger
1/3 cup of water
1/3 cup of sugar
2 teaspoon of vanilla extract
Cream Cheese Filling:
8 onz of softened cream cheese
2 tablespoon of butter
½ cup of granulated sugar
2 tablespoon of vanilla extract.
¼ cup of crushed pecans
Icing sugar for sprinkling
Pecans to decorate
- Pre-heat the oven to 190 C/ 375 F. Grease a swiss roll or cookie pan (13 x 9 in) with butter or cooking oil and line with baking paper (grease the baking paper also).
- With an electric mixer, beat the eggs and sugar together until light and foamy, add the mash banana and mix another minute.
- Then add the sifted flour, cinnamon and ginger, carefully folding with a spatula it into the mixture.
- Pour the mixture into the tin and bake for around 10-15 minutes, until it’s lightly. browned and coming away from the pan at the edges.
- While the cake is baking, bring water to boil then add sugar until it dissolves and becomes a syrup. Remove from heat and cool until lukewarm. Then add the vanilla extract.
- Place some baking paper or and aluminum foil on a work surface and sprinkle with icing sugar. Turn the cake on top of it and peel the paper from the back of the cake.
- Brush the cake liberally with the syrup while both are still hot, that will moisten the cake and will be easier to roll up.
- Roll up the cake using the baking paper or the aluminum and leave to cool. Note: I prefer to use the aluminum foil because you can roll the cake more tightly and it will hold it’s shape.
- While the cake cools, prepare the fillings. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sugar gradually, beating after each addition until blended.
- Once the cake is cooled open the roll and spread with the cream cheese filling and sprinkling with crushed pecans . Roll carefully. Neaten up the ends with a knife.
- Sprinkle the top with more icing sugar and pecans and enjoy this pinch of sugar with a good cup of coffee!!