DessertSwissMedium

Banana Swiss Roll Cake with Vanilla Cream Filling and Fresh Bananas

A light sponge filled with vanilla cream and fresh bananas, rolled tight for a dessert in about 45 minutes.

About This Recipe

Our Banana Swiss Roll Cake combines a light sponge with creamy vanilla filling and fresh bananas. The magic happens when we roll it tight while still warm.

This Banana Swiss Roll Cake features a soft sponge filled with whipped vanilla cream and fresh banana slices. The rolling technique is key to achieving that signature swirl.

Baking the sponge just right is crucial. It should spring back when pressed lightly. Keep an eye on it to avoid overbaking, which can make rolling difficult.

Expect a light and airy texture that melts in your mouth, with the richness of cream balanced by the sweetness of bananas. One common pitfall is cracking the sponge, so roll gently while it’s still warm.

Serve this roll cake chilled, sliced, and dusted with powdered sugar. A side of fresh berries complements it beautifully for a refreshing finish.

Why This Recipe Works

Warm Sponge Rolls Tight: Rolling the cake while warm keeps it pliable, preventing cracks in the sponge.
Light Cream Filling: Whipped cream adds airiness, balancing the cake’s texture with a smooth, layer.
Fresh Bananas Add Flavor: Layering ripe bananas gives natural sweetness and moisture, enhancing the overall taste.

Chef's Pro Tip: Roll the cake gently and quickly while it's still warm for the best shape and texture.

Pinar - MsPinaQ

2026-10-30

Recipe by MsPinaQ

0(0 reviews)

Prep Time

20 min

Cook Time

25 min

Total Time

45 min

Servings

Handy tools while you cook

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Cups → Grams Oven °C / °F Servings

Directions

1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2
In a large bowl, beat the eggs and granulated sugar together until thick and pale, about 5 minutes.
3
Gently fold in the flour, baking powder, and salt until just combined, then add melted butter and vanilla.
4
Pour the batter onto the prepared baking sheet and spread evenly. Bake for 20-25 minutes.
5
While baking, prepare the filling by whipping the cream and powdered sugar until soft peaks form.
6
Once the sponge is done, let it cool for a few minutes, then turn it out onto a clean kitchen towel.
7
Spread the whipped cream over the cake and layer with banana slices, then roll the cake tightly.
8
Chill for at least 15 minutes before slicing to serve. Dust with powdered sugar before enjoying.