Banana Roll Cake


  • 4 eggs
  • 4 tablespoons granulated sugar
  • 4 tablespoons flour
  • 1 lemon
  • For the cream:
  • 2.5 cups cold milk
  • Yolk of 1 egg
  • 1 cup granulated sugar
  • 2 tablespoons flour
  • 125 gr. butter
  • 1 pack vanilla
  • 1 lemon
  • 2 bananas

Preparation & Cooking:

  1. Grate the zest of 2 lemons. We'll use half of it in sponge cake and half in cream.
  2. In a deep bowl, beat the eggs and sugar.
  3. Add the zest of flour and the zest of the zest of a lemon.
  4. Lay greaseed paper on the baking sheet and spread the sponge cake as a thin layer.
  5. Bake in the oven for 15-20 minutes at 150 °C.
  6. Roll the sponge cake out of the oven while it's hot, twisting the long edge with the greasy paper.
  7. Hold the roll at room temperature.
  8. To prepare the cream; In the saucepan mix the flour, granulated sugar, vanilla, zest of the zest of a lemon and egg yolks.
  9. Turn the bottom of the stove over a low heat and then continue stirring, gradually adding the milk.
  10. Cook until the mixture has the consistency of pudding. Then add the butter.
  11. Turn off the stove and stir in the cream until cool.
  12. When the roll you originally prepared cools, pull the greasy paper from underneath to make the roll open.
  13. Apply the cream you have prepared on top.
  14. Peel the bananas and put them whole to form a line over the cream.
  15. Roll together with the banana from the long edge with the ingredients inside. At this stage, you must have definitely removed the oily paper.
  16. Rub the remaining cream over the roll.
  17. You can serve your roll after 2 hours in the refrigerator.

Enjoy your meal.

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