Chocolate and Banana Velvet Roulade

Adapted recipe by slovakroots

Chocolate and Banana Velvet Roulade

Photo by Robert P.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For batter:

  • 6

    eggs

  • 6

    tablespoons granulated sugar

  • 3

    tablespoons cocoa powder

  • ½

    teaspoon baking soda

  • For filling:

  • 200

    ml milk

  • 2

    tablespoons flour

  • 250

    g butter, room temperature

  • 1

    egg

  • 1

    sachet (8 g) vanilla sugar

  • 2

    tablespoons cocoa powder

  • 4

    tablespoons powdered sugar

  • 2

    bananas (long and straight)

  • neutral oil to grease baking tray

  • cocoa powder for dusting

Directions

Preheat oven to 180°C. Pre-grease the baking tray (35 x 25 cm) and line it with the parchment paper. Separate the yolks from the whites, beat the egg whites till stiff peaks form. Whisk egg yolks with sugar (for about 10 minutes) until foamy. Add cocoa powder and baking soda. Gently fold the egg whites into the egg yolks. Pour the mixture onto the baking tray. Bake for about 7 - 10 minutes. Transfer the crust onto a damp table cloth, scroll along the longer edge and let it cool down. When cool, unroll and remove the paper. Cook milk and flour until a thick paste consistency. Take off the heat and stir in an egg. Let it cool down completely. Mix the whole butter into the cold milk-flour cream and divide into 2 parts - the ratio of about 60/40. Add cocoa powder mixed with powdered sugar into a bigger portion and vanilla sugar into a smaller one. (Leave half of the cocoa filling for decorating.) Unroll the crust, spread even layer of a vanilla filling and half of the cocoa filling on the top of that. Place bananas along the edge of the longer side and roll to make a roulade. Cover the surface with remainig cocoa filling and dust with some cocoa powder. Place in the refrigerator for couple of hours before cutting and serving.


Nutrition

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