Light-As-Air Banana Roll Cake (Grain & Gluten-Free)
Ok, I've said it before, but I LOVE roll cakes. There's just something simply perfect about them that I adore. Also, it really has the perfect cake to frosting (or whipped cream) distribution, which a lot of cakes tend to miss (why I don't love cupcakes).
Roll cakes are made with a super light and fluffy cake that is soft enough to be rolled (obviously). And tucked within the rolls of the cake is simple whipped cream, which in this cake is sweetened with honey. The combination of the two makes for a really heavenly texture that feels like the cake is almost melting in your mouth. Also, it doesn't make you feel too guilty about reaching for a second or third slice - which I do, always.
Roll cakes can seem a bit daunting to make, but it's not - I promise! And the ingredients are SO simple in this cake. The cake only requires SIX ingredients that you probably already have in your kitchen and the whipped cream is just heavy cream and honey - I mean, it's almost like you don't have an excuse NOT to make this cake RIGHT NOW. Not to mention that it is absolutely the perfect Easter dessert. Plus, it will knock the socks off of all the people who you share the cake with. So, if getting a ton of compliments on your exceptional abilities while chowing down on multiple slices of cake is your thing, then make this cake asap. If it's not, then I don't know if we can be friends.
Light-as-Air Banana Roll Cake (Grain & Gluten-Free, Refined Sugar Free)
For the cake:
- 1/3 cup (95g) raw creamy almond butter (should be very creamy and smooth - I used Trader Joe's raw almond butter)
- 1 banana (~130g)
- 1/2 up (80g) coconut sugar
- 6 large eggs, separated, at room temperature
- 1/4 tsp salt
- pinch of cream of tartar
For the whipped cream:
- 1 cup heavy whipping cream
- 2 tbsp honey
- Preheat the oven to 350 degrees. Grease and line a sheet pan (10' x 15') with parchment paper and grease the top of parchment paper.
- In a bowl, cream together the almond butter, banana, and coconut sugar with a electric mixer until emulsified and no clumps remain. Add egg yolks to the bowl and mix until well combined.
- In a clean bowl with clean beaters (VERY important), beat egg whites with salt and cream of tartar until they hold stiff peaks. Stir 1/4 of the egg whites into the banana mixture to lighten the batter. Fold the remaining egg whites into the batter in three addition until only a few streaks of egg whites remain in the batter.
- Pour into the prepared sheet pan and bake in preheated oven for 15 minutes and a toothpick inserted into the center comes out clean. Let cool for 5-10 minutes. When the cake is still warm (important that you roll the cake when it is still warm), run a knife around the edges of the cake. Cover the cake with a thin tea towel and invert the cake onto the towel. Pull the pan off and gently peel back the parchment paper that lined the pan. With the short edge of the cake facing you, gently roll the cake, using the towel to help lift and roll. Let the cake cool completely in the towel.
- Once the cake is completely cooled, make the whipped cream. Beat the heavy cream and honey with a electric mixer until it holds still peaks.
- Gently unroll the cooled cake and spread the whipped cream evenly over the top (I used an offset spatula for this). Carefully roll the cake and place onto your serving plate. I usually cut off the top and bottom inch of the cake to show off the clean rolled cake (as shown in pictures).
- I topped the cake off with shredded coconut and sifted powdered sugar, but feel free to use other toppings like more whipped cream, fruit, white chocolate, etc. The cake is best within the first day, but stays fresh in the fridge for up to 4-5 days. Enjoy!