A delightful twist on the classic Banoffee pie, this Banoffee Roll combines a soft sponge cake with a creamy filling of bananas, whipped cream, and condensed milk.
Ingredients:
For the sponge:
- 3 large eggs
- 70g potato starch
- 150g brown sugar
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- Pinch of salt
For the filling:
- 1 large banana
- 200ml whipping cream (36% fat)
- 100g mascarpone
- ½ can of condensed milk (about 180g)
- 1 tablespoon cocoa powder for dusting
Instructions:
- Preheat oven to 250°C (475°F) with no fan. Beat eggs and sugar until light and fluffy. Sift in potato starch, baking powder, and cocoa powder. Fold in gently.
- Line a baking sheet with parchment paper. Spread the batter evenly, leaving a 2cm border. Bake for 5 minutes. Check with a toothpick – the cake should be soft but cooked through. Carefully peel the parchment paper off the cake. Sprinkle with sugar, place the cake on top, and roll up. Let cool.
- Whip the cream until stiff peaks form. Add mascarpone and fold in gently. Gradually add condensed milk, folding until just combined.
- Unroll the cooled cake. Spread the cream mixture evenly over the cake. Top with banana slices. Roll up the cake again. Dust with cocoa powder and slice into 2cm thick rounds.
Your Banoffee Roll is ready to serve! Enjoy!