Vanilla cream and banana Swiss roll

Name: Vanilla cream and banana Swiss roll
Ingredients: 4 medium eggs; 4 tablespoons sugar; 2 tablespoons oil; 4 tablespoons flour; 1 packet vanilla Ole cream mix; 220 ml milk; 200 ml whipping cream; 2 medium bananas; 50 g chocolate; 100 ml whipping cream

Dessert - Vanilla cream and banana Swiss roll by Geanina M. - Recipia

The vanilla cream and banana Swiss roll is filled with Ole cream and chilled for an hour before decorating. The thin sponge browns lightly at the edges, and two whole bananas give it a well-defined centre. I like to serve it in thin slices, with a little whipped cream on top. Prep: 20 minutes. Cook: 17 minutes. Rest: 90 minutes. Total time: 127 minutes. Serves: 8. About 350 kcal and 6 g protein per serving.

Ingredients

For the sponge

4 medium eggs
4 tablespoons sugar
2 tablespoons oil
4 tablespoons flour

For the cream

1 packet vanilla Ole cream mix
220 ml milk
200 ml whipping cream
2 medium bananas

For decorating

50 g chocolate
100 ml whipping cream

Preparation

1. Heat the oven to 180°C and line the oven tray with baking paper. 2. Separate the eggs. Beat the egg whites until fluffy, add the sugar and keep beating until it dissolves. Mix in the oil and egg yolks, then add the flour and gently fold it in with a spoon. 3. Pour the batter into the tray and bake the sponge for 14 minutes, until the edges turn golden. 4. Leave the sponge to cool for 5 minutes, peel off the paper, then leave it to cool completely, about 25 minutes. 5. Beat the cream mix with the milk and whipping cream until light and fluffy. 6. Spread the cream over the sponge, place the two whole bananas on top and roll it up tightly, using the baking paper to help. 7. Refrigerate the roll for an hour. Whip the cream for decorating, melt the chocolate in a bain-marie for 3 minutes until runny, then decorate as you like.

Notes

The sponge comes out thin in an oven tray; in a smaller tray it will be thicker and may bake differently, so keep an eye on how quickly the edges colour. I use the oven tray, and after one mishap I no longer roll the sponge in a damp towel. I make it before the meal so it has time to chill. It looks like a rolled loaf cake, with the whole bananas in the middle. For the filling, you can use 400 g homemade vanilla cream, well chilled; the sponge contains gluten and eggs, while the cream and whipping cream contain dairy. Ripe but still firm bananas are harder to squash when rolling. Serve it with coffee or tea. Keep it covered in the fridge and eat it within 3 days.