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For the filling:
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a jellyroll baking tin and line the bottom with parchment paper.
- Melt the chocolate and coffee in a bowl set over a saucepan of simmering water. Stir until smooth, then remove from the heat.
- Beat the egg yolks for a few minutes with an electric whisk until thick and creamy. Gradually beat in the sugar until pale.
- Gently stir in the chocolate mixture.
- Beat the egg whites in a separate bowl for about five minutes until stiff peaks form.
- Stir one-quarter of the egg white mixture into the chocolate mixture, then gently fold in the rest until no white streaks remain.
- Spread into the pan, smooth the top and bake for 15 minutes until a skewer inserted into the centre comes out clean.
- Transfer to a cooling rack and sift half of the cocoa over the top. While the cake is still warm, cover with a clean tea towel and invert the cake onto the towel. Peel off the parchment paper.
- Sift the remaining cocoa powder over the cake. Using the towel underneath, roll the cake from short end to short end with the towel inside. Leave to cool completely, encased in the towel.
- Once cool, beat the cream, icing sugar and vanilla until stiff.
- Gently unroll the cake and remove the towel. Spread a layer of caramel over the cake and top with bananas. Spread over the cream and roll up again. Transfer to a serving plate, seam-side down.
Per serving: 400kcals, 19g fat (10.8g saturated), 54.4g carbs, 44.5g sugars, 6.8g protein, 2.1g fibre, 0.110g sodium
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