Banana Pistachio Roulade Cake Recipes

BANANA ROULADE WITH HAZELNUT CREAM

Steps:

• Preheat oven to 375.
• Place hazelnuts on a baking sheet. bake at 375 for 8 minutes or until lightly browned. Turn nuts out onto a towel. Roll up towel, rub off skins. Cool. Place nuts in a pood processor, process until finely ground.
• Increase oven temp to 400.
• Coat a 15-by-10-inch jelly roll pan wityh cooking spray, line the bottom with wax paper. Coat wax paper with cooking spray; dust with 1 tbsp flour.
• Lightly spoon 1 1/2 cups flour into dry measuring cups, and level with a knife.
• combine flour and nuts, stirring well with a whisk. Beat egg yolks in a large bowl with a mixer on high speed 4 minutes. Add 1/3 cup sugar, beating until thick and pale. Add flour mixture, beating until just combined. Stir in banana.
• Beat egg white with a mixer on high speed until soft peaks form using clean dry beaters. Gradually add 2/3 cup sugar, 1 tbsp at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into banana mixture; gently fold in remaining egg white mixture.
• Gently spread batter into prepared pan. Bake at 400 for 12 minutes or until cake springs back when touched lightly in center. Loosen cake form sides of pan, turn out onto a dishtowel dusted with 1 tbsp powdered sugar.
• Carefully peel off wax paper; cool cake 1 minute. Starting at a long end, roll up cake and towel together. Place, seam side down, on a wire rack; cool completely.
• Combine cream cheese, hazelnut-chocolate spread, and vanilla; beat wilt a mixer at medium speed until smooth. Gradually add 1 1/2 cups powdered sugar, beating until just blended.
• Unroll cake carefully, and remove towel. Spread cream cheese mmixture over cake, leaving a 1/2 inch border.
• Re-roll cake, and place, seam side down, on a platter. Cover and chill 2 hours. Sprinkle with 1 tbsp powdered sugar. Cut cake into 14 slices.

PISTACHIO ROULADE

Steps:

• For the Cake: Sift together the flour and salt and set aside.
• Mix 2/3 cup of the sugar, 3 of the egg yolks, the vanilla, orange juice and zest in a large bowl.
• Beat on high speed until thick and pale yellow (about 2 to 3 minutes).
• Beat the egg whites and cream of tartar in another bowl on medium speed until soft peaks form.
• Gradually add 1/3 cup sugar, beating until peaks are stiff but not dry.
• Sift flour over yolk mixture.
• Fold in a third of the egg whites, then fold in remainder until incorporated (do not overmix).
• Line a 13-by-18-inch jelly-roll pan with parchment (no greasing necessary).
• Spread the batter evenly in the pan.
• Bake 25 to 30 minutes until golden brown and the cake springs back when lightly touched.
• For the Filling: Chop the chocolate into chunks, place in a bowl over a simmering pan of water and stir until melted.
• Remove from heat and let cool.
• Whip cream until stiff.
• Fold into the chocolate.
• Add the pistachios, mix and refrigerate until firm (about 30 minutes).
• Assembly: Cut two pieces of waxed paper the length of the jelly-roll pan.
• Place on counter, overlapping slightly on the long edge, and sprinkle lightly with sugar.
• Loosen the cake from the pan edges with a small knife.
• Flip the pan with cake over the paper, remove the pan and spread the filling on the cake.
• Start rolling the cake from the long edge.
• Lift the paper and the cake will roll onto itself once you start.
• Roll tightly, wrap in waxed paper and refrigerate.
• Before serving, remove the paper and cut slices on the bias.
• Garnish each piece with piped whipped cream, an orange strip and chopped pistachios, if desired.

BANANA PISTACHIO ROULADE CAKE

Steps:

• 1. Preheat oven to 200°C. Grease a 25cm x 30cm Swiss roll pan. Line with baking paper. Dust lightly with flour. Using an electric mixer, beat eggs and sugar together for 5 minutes or until thick and creamy. Using a large metal spoon, fold flour into egg mixture until just combined. Spread mixture over prepared pan. Smooth surface. B ake for 5 minutes or until a skewer inserted into the centre comes out clean. Turn sponge onto a sheet of baking paper. Carefully peel away baking paper lining. Allow to cool. Mash bananas roughly with a fork. Add icing sugar and stir to combine. Fold banana mixture into mascarpone. Spread mixture over sponge, leaving a 1cm border. Using baking paper as a guide, roll up sponge from short end to enclose filling. Place sponge, seam side down, on a plate. Top with crushed pistachios. Dust with icing sugar. Serve.