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Treacle sponge roll with banana and cream

Treacle sponge roll with banana and creamGood Food
10
25M
10M
35M

Ingredients

Method

1.Preheat oven to 200C or 180C fan. Grease and line base and sides of a 25cm x 35cm Swiss roll pan.
2.Using an electric mixer, beat eggs, sugar and vanilla in a large bowl for 5-8 mins, until mixture is thick and creamy and a ribbon trail forms when beaters are lifted from mixture. Sift over flour, then drizzle in butter and treacle. Using a large metal spoon, fold together until mixture is just combined (do not over-mix). Pour mixture into prepared pan and smooth surface evenly. Bake for 10-12 mins, until sponge bounces back when lightly touched at centre.
3.Meanwhile, lay a large sheet of baking paper on a clean flat work surface and dust with 2 tbsp of extra sugar.
4.Turn out sponge onto prepared paper and carefully peel baking paper off (from top of sponge). Using baking paper underneath as a guide, roll up cake tightly from one long side to form a log. Cool.
5.Unroll cake, then spread with whipped cream and scatter over banana. Drizzle with extra treacle. Re-roll cake tightly, without baking paper, and carefully transfer to a serving platter, seam-side down. Dust with remaining extra sugar. Slice and serve.

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