Introducing our Banana Roll Cake – a delightful twist on traditional banana bread. Moist banana sponge cake is rolled with a luscious cream cheese filling, creating a delectable treat that's perfect for any occasion.
– Preheat the oven to 375. Line a jelly roll pan with parchment and spray it with cooking spray.– Separate both eggs and place the whites in the bowl of a stand mixer. Whip the egg whites on high speed until soft peaks form. Gradually add 1/4 cup of the sugar and beat on high until stiff peaks form. Transfer the mixture to a clean bowl.
- Add the egg yolks to the bowl of the stand mixer and whip on high speed with the paddle attachment until thick and pale yellow, around 5 minutes. Gradually add in the remaining 1/2 cup of sugar, beating continuously.
- Pour the cake batter into the prepared pan and bake for 8 to 12 minutes. When the cake is done baking, the edges will begin to pull away from the sides of the pan and the center will spring back when pressed.
- Transfer the cake to the refrigerator to chill for at least 30 minutes before slicing and serving.– Before serving, top the cake with banana slices and sprinkle with powdered sugar and ground cinnamon, if desired.