Banana Roulade With Hazelnut Cream

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Roulade [roo-LAHD] refers to a sponge cake that's rolled jelly roll fashion with a creamy filling. use very ripe bananas for this recipe to ensure a moist cake.

Ingredients

• 1/4 cup chopped hazelnuts
• Cooking spray
• 1 tablespoon all-purpose flour
• 1 1/2 cups all-purpose flour
• 6 large egg yolks
• 1 cup granulated sugar, divided
• 1 1/2 cup mashed ripe banana (about 3 bananas)
• 6 large egg whites
• 2 tablespoons powdered sugar, divided
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese
• 1/4 cup hazelnut-chocolate spread
• 1 teaspoon vanilla extract
• 1 1/2 cups powdered sugar, sifted

Directions

1. Preheat oven to 375°.
2. Place hazelnuts on a baking sheet.
3. Bake at 375° for 8 minutes or until lightly browned.
4. Turn nuts out onto a towel.
5. Roll up towel; rub off skins.
6. Cool.
7. Place nuts in a food processor; process until finely ground.
8. Increase oven temperature to 400°.
9. Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with wax paper.
10. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
11. Lightly spoon 1 1/2 cups flour into dry measuring cups, and level with a knife.
12. Combine flour and nuts, stirring well with a whisk.
13. Beat egg yolks in a large bowl with a mixer at high speed 4 minutes.
14. Add 1/3 cup granulated sugar, beating until thick and pale (about 2 minutes).
15. Add flour mixture, beating just until combined.
16. Stir in banana.
17. Beat egg whites with a mixer at high speed until soft peaks form.
18. Gently stir one-fourth of egg white mixture into banana mixture; gently fold in remaining egg white mixture.
19. Gently spread batter into prepared pan.
20. Bake at 400° for 12 minutes or until cake springs back when touched lightly in center.
21. Loosed cake from side of pan; turn out onto a dishtowel dusted with 1 tablespoon powdered sugar.
22. Carefully peel off wax paper; cool cake 1 minute.
23. Starting at a long end, roll up cake and towel together.
24. Place, seam side down, on a wire rack; cool completely.
25. Combine cream cheese, hazelnut-chocolate spread, and vanilla; beat with a mixer at medium speed until smooth.
26. Gradually add 1 1/2 cups powdered sugar, beating just until blended.
27. Unroll cake carefully, and remove towel.
28. Spread cream cheese mixture over cake, leaving a 1/2-inch border.
29. Reroll cake, and place, seam side down, on a platter.
30. Cover and chill 2 hours.
31. Sprinkle with 1 tablespoon powdered sugar.
32. Cut cake into 14 slices.

Yield: 14 servings