Prep 30 mins
Cook 25 mins
If you love coffee, bananas, chocolate and jelly rolls, this is the dessert for you. Made for RSC #12
- 3⁄4 cup flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 egg yolks, large
- 4 egg whites, large
- 1⁄2 teaspoon cream of tartar
- 1⁄2 cup sugar
- 1 tablespoon espresso coffee, brewed, strong
- 1⁄2 teaspoon vanilla extract, pure
- 2 tablespoons mascarpone cheese
recipe cream filling
- 2 1⁄2 cups whipped cream
- 1⁄2 cup mascarpone cheese
- 2 tablespoons powdered sugar
- 2 teaspoons espresso coffee, brewed strong
- 1⁄8 cup butterscotch syrup
- 3 bananas, fresh, diced
- 1⁄3 cup pecans, chopped coarse (optional)
- 1⁄8 cup chocolate syrup
- powdered sugar, for garnishing
- Preheat your oven to 350° degrees. Line the bottom of a jelly roll pan or a cookie sheet with parchment paper or wax paper, then grease with a little margarine.
- In a bowl sift together flour, baking powder and salt. Put aside until needed.
- In a small bowl add the egg yolks, sugar, espresso coffee, mascarpone cheese and vanilla extract and mix well.
- In a large bowl beat the egg whites and cream of tarter until stiff peaks form. Then gently fold into the egg whites, both the yolk and flour mixtures, one at a time, just until they are combined. Do not over mix the batter.
- Pour the batter into the prepared jelly pan or cookie sheet and bake for 20 minutes. Cool for 5 minutes in pan, then making sure to leave the paper on, unmold and roll the cake starting with the short side. Place the rolled cake in the refrigerator for 5 - 10 minutes to chill.
- Once the cake is chilled you can prepare the cream filling. In a large bowl add mascarpone cheese, powdered sugar and espresso coffee. Beat on low until soft peaks form. Now add the whipped cream and blend well. Place into refrigerator until needed.
- Assemble the cake: Take cake out of refrigerator, start unrolling the cake and gently remove the paper.
- Slowly drizzle the butterscotch syrup over the entire cake, watching that you don't get too close to the edges of the cake.
- Now spread all the coffee cream filling over the entire cake except for the edges.
- Then sprinkle the diced bananas over the cake and drizzle with the chocolate syrup.
- Carefully roll up the cake and wrap tightly in plastic wrap, placing in fridge until ready to serve. Sprinkle with powdered sugar and enjoy.
I really liked this combination. The flavors worked well together and it was not very difficult to put together on my tight schedule. I did have to cheat and use regular butterscotch ice cream topping as I could not find sugar free or even regular butterscotch syrup. Perhaps a note in the description or at the end of the recipe on what brand you used and where in the supermarket you found it would help.