Roulade with Banana, Rum and Brown Sugar Cream
Branzo de gitano is the cake I always had for my birthday when I was young. It’s a roulade covered with cream and stuffed with custard. It’s lovely, but this version that I made with leftover bananas, is just so good. The first time I made it I ate the whole thing! It’s a good way to use over-ripe bananas.
- Preheat the oven to 190oC/gas mark 5. Line a 25 x 38cm Swiss roll tin with greaseproof paper. Brush it with melted butter and then dust it with flour, knocking out the excess.
- Whisk the eggs, 100g of the caster sugar and the light soft brown sugar together in a large mixing bowl until the mixture is very thick and moussey and leaves a trail behind on the surface when drizzled from the beaters. Whisk in the warm water and vanilla extract. Sift over the flour and gently fold in, one third at a time.
- Pour the mixture into the prepared tin and tilt it backwards and forwards so that it fills that corners and forms a thin, even larger. Bake for 12-15 mins until the centre of the cake feels slightly spongy and the sides have shrunk away slightly from the sides of the tin.
- Place a large sheet of greaseproof paper onto the work surface and sprinkle it with the remaining caster sugar. Turn out the Swiss roll onto this and remove the lining paper. Place a slightly damp tea towel over the sponge and leave it to cool for 30 minutes.
- For the banana cream, peel and crush the bananas into a paste with the back of a fork. Mix the brown sugar and rum together until the sugar has dissolved, Whip the cream and, as it begins to thicken, add the rum mixture and continue beating until the cream forms soft peaks. Fold in the crushed bananas.
- Using a sharp knife, trim away the crisp edges from each long side of the sponge then score a line 2.5cm in from one long edge. Spread over the banana cream. Then starting with the scored edge nearest you, firmly roll up the sponge.
- To serve, cut the sponge across into 4 even-sized pieces and then each piece on the diagonal into triangular-shaped pieces. Place the straight-cut side down onto each plate, so that the top cut face is the sloping one, and serve.
(Taken from José Pizarro’s Spanish Flavours: Stunning Dishes Inspired by the Regional Ingredients of Spain, published by Kyle Books and available from Kyle Books and Amazon). With kind permission of Kyle Books.)
- Melted butter for greasing
- 125g plain flour, plus extra for dusting
- 4 large free-range eggs
- 100g caster sugar, plus 3 tablespoons
- 25g light soft brown sugar
- 2 tablespoons warm water
- 2 teaspoons vanilla extract
For the banana cream
- 3 small ripe bananas (those marked with dark brown spots)
- 2 tablespoons light soft brown sugar
- 2 tablespoons dark rum
- 200ml double cream