For the dough you will need a dry, clean and deep bowl. The ideal container for this type of dough is glass, as it allows you to clearly see the consistency of the dough from all sides. Beat the eggs into a bowl and add sugar.

The quality and airiness of the sponge cake directly depends on the cleanliness of the dishes in which the ingredients are whipped. The bowl must be absolutely dry, clean, without a drop of water or fat.

Beat everything together until the dough becomes very airy, like foam. You need to spend about 15 minutes whipping. Then add sifted wheat flour to the resulting egg-sugar foam.

Add flour gradually, in small portions.

Baking powder or soda is completely unnecessary if the eggs and sugar are well beaten. Turn the oven to 180 degrees to preheat it. Do not exceed the specified temperature.


Start mixing flour with air mass. You don't need to stir for long, about 30 seconds. The main thing is that there are no lumps of flour left, which can then spoil the taste of the finished baked goods. The baking tray on which you will bake the dough should be large so that the dough lies in a thin layer (about 7 mm). Be sure to place parchment paper on the baking sheet so that there are no problems with how to remove the finished cake from it. Next, pour the dough onto the paper and distribute it evenly. Now feel free to put it in the oven, which has already warmed up well. Baking will take you no more than 20 minutes.


The finished sponge cake will turn out to be a beautiful golden color, dry and airy inside. You can easily check the readiness of the dough by pressing with your finger. There should be no indentations left on the finished product after pressing.


We take the cake hot from the baking sheet, transfer it to a cutting board and immediately roll it into a roll. This is necessary so that the cake cools in this position and does not tear when we roll it with the banana. But be careful, since it is also very easy to tear the delicate cake when folding, do not do it too tightly.


Now it's time to make the cream and prepare the banana. Simply peel the banana and cut it into wide circles, because it has the shape of an arc and it will not be possible to place it whole into the roll. Separately mix sour cream and sugar for cream. The higher the fat content of sour cream, the thicker the cream will be. For flavoring, add vanilla and fruit essence to the cream.

It will turn out no less tasty if you soak the sponge cake or. This impregnation is perfect for chocolate-banana roll. The inside of the roll can also be coated with thick fruit jam.

Remove the parchment. Spread the cooled sponge cake generously with cream on the inside and place banana slices in a row on one edge.


And carefully wrap the roll so that the cream does not leak out and the sponge cake itself does not crack.


Now it’s the turn of the chocolate, which needs to be melted in a water bath with butter added. Pour this liquid chocolate nicely over the finished roll.


The most delicious dessert is ready! Everything turns out easy and simple, and most importantly - incredibly tasty.
Invite a group of dear friends for tea and intimate conversations.

Today we will delight all those with a sweet tooth, without exception, because dessert according to the recipes offered is easy, quick and fun to prepare! And you can simply eat it with delight, since banana roll with condensed milk pleases both adults and children with its delicate consistency and amazing creamy-fruit taste.

There are several options for preparing this simple delicacy, and in our selection you can certainly find one that will charm both you and your loved ones.

First, let's make a dessert with raw condensed milk.

Condensed milk roll with banana

Ingredients

For the test

• Condensed milk - 1/2 can + -
• - 1 PC. + -
• — 80 g + -
• Baking powder - 1 tsp. + -

For filling

• Condensed milk - 1/2 can + -
• — 100 g + -
• Bananas - 2 pcs. + -

Preparation

1. Let's make a sponge cake: beat the egg with condensed milk until smooth, add flour and baking powder. If desired, we can lightly add salt to the dough - literally on the tip of a knife.
2. Line a rectangular baking tray with baking paper and pour the dough onto it. It should spread in a thin layer.
3. We set to bake at 180°C for 15 minutes. We determine readiness by the golden color of the dough and the fact that it easily moves away from the sides. Take it out and let it breathe for a few minutes.
4. But while the cake is baking, you need to prepare the filling: beat the condensed milk with butter at low speed. The main thing is not to be too zealous so as not to break the oil into lumps and whey.
5. When the consistency is satisfactory, put the cream in the refrigerator - when cooled, it will hold its shape better and will not spread.
6. 1 or 2 bananas, depending on their size, cut into small cubes.

Lightly moisten a clean towel with boiled water, spread it on a flat surface and place the finished cake on it - turn it over directly on the sheet and carefully remove the paper.

Without allowing the cake to cool completely - in this case it will become less flexible and may break, coat it well with cream. Place chopped bananas on top in an even layer.

Use a towel to wrap the roll. Transfer it to a plate and pour over the remaining cream, the sponge cake should be completely soaked.

Sprinkle the roll with cookie crumbs, grated chocolate or chopped nuts. Or we can leave it like that, wait 30 minutes until the excess moisture is absorbed and decorate the surface with fresh berries.

After this, we put the roll in the refrigerator and let it soak for an hour and a half. To achieve a more caramel taste, we will prepare a dessert with boiled condensed milk.

Banana roll with boiled condensed milk

Option 1

1. We make the biscuit dough as follows: 3 tbsp. Beat sugar until white with 3 eggs. As soon as the grains are completely dissolved, stir in 4 tbsp. flour and add ½ tsp. soda - you don’t have to extinguish it so that the biscuit doesn’t rise too much.
2. Beat everything until smooth, cover a baking sheet with paper and pour in the dough. Bake at 180°C for 10 minutes or a little less, since the layer is very thin. We should get a sponge cake that is quite elastic and durable.

Roll the hot dough into a roll directly with the paper - this will give the desired shape. We hold it like this for half a minute, unfold it and generously coat the entire surface with boiled condensed milk. It will take at least ½ jar.

Cut 1 ripe banana into thin slices and place them on condensed milk. Now, using paper, roll up the roll and place it on a plate. We also coat the top with condensed milk, roll in walnuts, coconut flakes or decorate with fresh berries.

Enjoy your tea!

Roll recipe: option 2

Using the same recipe, the roll can be prepared a little differently. After the cake is ready and properly greased with boiled condensed milk, cut a large banana or a couple of small ones into bars 3-3.5 cm long.

We lay them out at small intervals along the edge of the long side so that they occupy the entire side and twist the roll around them. That is, when cutting, there will be a beautiful banana slice in the middle of the roll.

Decorate the surface with boiled condensed milk and sprinkle with nuts.

• If it seems that the cake is hard and dry, soak it in sugar syrup. To do this, dilute 1 tbsp in ¼ cup of warm water. Sahara.
• If boiled condensed milk is too sweet, combine it in a 2:1 ratio with butter - it will make the filling more tender.
• Nuts are also good to add along with bananas inside. Sprinkle the cream with them, and then lay out the fruit slices.
• If you want to make the filling juicier, add a few slices of kiwi, thinly sliced ​​orange slices without films, or several halves of fresh or defrosted cherries to the banana.

Since we will not sugar sour fruits, we add a little of them - 2 tbsp is enough for a standard cake. berries or 1 kiwi.

Now you know how to quickly and easily make banana roll with condensed milk. As you can see, there is nothing complicated in its preparation, and the taste is simply extraordinary! Try it and enjoy a wonderful tea party with aromatic dessert.

Sponge roll with banana is very easy to prepare. You can experiment with cream. In my opinion, condensed milk cream with butter goes perfectly with the taste of banana and biscuit. When baking a biscuit, you need to remember just a few rules and then you will definitely get a cake or roll. It is advisable not to open the oven door during baking, otherwise the biscuit may fall off. Before working with the sponge cake and soaking it, you need to soak the sponge cake for at least 8 hours. If you soak the sponge cake too early, it may become soggy.

Prepare the necessary products.

Beat the eggs until fluffy. Add sugar in a thin stream and continue whisking. The mass should become dense and turn white. Next, add flour. Add in small portions and mix well with a spoon from bottom to top.

Place the biscuit dough on a baking sheet lined with parchment paper. My baking sheet size is 35x20. Bake at 180°C for 20 minutes.

Roll the hot cake into a roll, carefully separating it from the parchment. Leave the cake for 8 hours.

Prepare the cream. To do this, mix condensed milk with butter and beat lightly.

Try to cut the bananas so that you can lay them out in an even line.

Unroll the sponge cake. Soak it with sugar syrup or any other impregnation. Grease with cream and add bananas.

Roll up the roll and refrigerate for 30 minutes.

Decorate the finished roll to your liking. I just sprinkled it with powdered sugar.

Cut the roll into pieces and serve.

Enjoy your tea!

• Make the dough: beat the egg whites, slowly add a pinch of salt and 2 tablespoons of sugar. Beat the yolks with vanilla and the remaining sugar. Continuing to beat, pour in the oil. Carefully combine the mixtures. Sift flour and baking powder. Stir gently to maintain volume. Separately combine coffee, cocoa and water, stir until smooth.
• Place parchment on a baking sheet (36 by 28 centimeters), lightly spread with vegetable oil. Carefully fold in 2/3 of the dough. Distribute on a baking sheet. Add the coffee and cocoa mixture to the remaining dough and mix. Place on top of the light dough in the form of blots. Draw patterns with a toothpick.
• Bake for 15-20 minutes, maintain a temperature of 180 degrees. Cover the finished layer with a towel, turn it over, remove the parchment. Carefully roll the hot layer into a roll along with a towel. Let cool. Prepare the cream: beat sour cream, powdered sugar, cream thickener.
• Melt the chocolate in a water bath. Mash the banana until puree, mix with cognac and chocolate, stir. Combine banana-chocolate mixture and sour cream. When the roll has cooled, unroll and spread with cream. Roll up the roll. Trim the edges. Serve the marbled sponge roll cold.

All those who are familiar with my recipes or with me personally know how much I love biscuit dough and everything connected with it. I love to cook and desserts with biscuit cookies, and all sorts of cakes based on it, and... - I can do this for a long time) And the main thing is that all these dishes are a win-win option for sweets both for tea and for the holiday.

And today I have for you a very tasty and cute “Giraffe” sponge roll with banana and cream. Cooking it is already a pleasure, because it’s so nice to turn the process into something creative and unusual. Just recently I served it at a children's birthday party - the kids were delighted, as were the adults.

Well, to help us, we took a step-by-step video recipe from “CakeMade” from the Internet. Of course, each of us has our own secrets and nuances of cooking, but let's see what the author of the video offers us.

Let's figure out exactly what products we need to prepare the Giraffe sponge roll with cream and banana.

Ingredients for preparing biscuit dough for roll:

• Eggs - 4 pieces;
• Flour - 1 glass;
• Sugar - 1 glass;
• Cocoa powder - 2-3 tablespoons;
• Baking powder - 1 teaspoon;
• Salt - a pinch;
• Boiling water - 3 tablespoons;
• Vegetable oil - 3 tablespoons.

Ingredients for preparing the cream for the sponge roll:

• Condensed milk - 150 grams;
• Banana - 1 large banana;
• Butter - 150 grams.

You need to choose a banana that is ripe, but without dark spots. And one more thing - baking powder cannot be poured directly into the egg mass, it just needs to be mixed into the flour and together with it “infused” into the biscuit dough.

Another tip for the sponge cake - when the first layer of dough has already been laid out on the parchment, we have two options to give it “strength”: put it in the refrigerator for 10 minutes or in a preheated oven for literally five minutes. If you choose the oven, then let the first one cool well before “filling” the second layer of dough.

As for the cream for our “Giraffe”, you can use condensed milk, as in the recipe, or you can use your favorite yogurt - it will also turn out very tasty. I make cream from mascarpone cheese and cocoa. But if you have your own special wish, then no one will stop you) Try it, and you will definitely succeed!