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RECIPE
12 INGREDIENTS16 STEPS2HR 30MIN

Soccer Banana Cake Roll

5.0
2 Ratings

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134 Saved

Thank God I Bake

Cooking is more than just food, for me it is an ACT- Art, Creativity and Treasures.
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My rolling skills may need some work, but I actually loved the super thick layer of cream cheese filling that was perfectly proportionate to the cake. I couldn’t help but add a healthy amount of caramel sauce to the filling as well which made it oh so delicious. Isn’t everything better with caramel?
2HR 30MIN
Total Time

Thank God I Bake

Cooking is more than just food, for me it is an ACT- Art, Creativity and Treasures.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
2 1/2 Tbsp
Vegetable Oil
1/4 cup
Water
2 1/2 Tbsp
or Plain Flour
3 drops
Black Gel Food Coloring
2/3 cup
Heavy Cream
1 Tbsp
Powdered Confectioners Sugar

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Nutrition Per Serving

VIEW ALL
CALORIES
316
FAT
18.1 g
PROTEIN
5.8 g
CARBS
33.0 g

Cooking Instructions

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Step 1
Print a soccer ball stencil. Make enough copies to fill a 25 cm x 25 cm baking pan. Place baking paper over the stencil and set aside. Preheat the oven to 170 degrees C (340 degrees F).
Step 2
Separate the Egg (4). Keep all the yolks together. Place 3 egg whites into one bowl and 1 egg white into a separate bowl. Make sure the bowls are clean with no water or oil inside.
Step 3
Mixture A: Put Granulated Sugar (30 gram) and beat with egg yolks until it become a pale yellow colour. Pour in the Vegetable Oil (40 milliliter) and mix together. Pour in Water (60 milliliter) and mix well.
Step 4
Sift the plain All-Purpose Flour (60 gram) and Corn Flour (20 gram) together. Keep stirring mixture A and add the Vanilla Essence (1 teaspoon) and flour in. Once all the flour is mixed in, keep mixing for another 1-2 minutes. This will make the cake more elastic and easier to roll later.
Step 5
Mixture B: Beat 1 egg white with Granulated Sugar (1 teaspoon) until it forms soft peaks, put 3-4 drops of Black Gel Food Coloring (3 drop) in and mix until you reach the color you want.
Step 6
Combined Mixture A to Mixture B and put it into a piping bag. Begin piping the pattern on the baking paper of the prepared baking pan.
Step 7
Put in oven for 1-2 minute until the surface appears dry.
Step 8
Mixture C: Beat the 3 egg whites until foamy and mix in Granulated Sugar (30 gram). Keep beat on high speed until it forms firm peaks.
Step 9
Mix in 1/3 of Mixture C in with mixture A until just combine and continue with the rest of Mixture C until the mixture is combined.
Step 10
Pour on top of the baking paper and smooth out the surface evenly. Bake in oven for 14 minutes or until skewer come out clean.
Step 11
Once finished baking, place baking paper on top of the cake and flip it over to remove from the pan. Place the cake on a rack to cool down.
Step 12
Beat the Heavy Cream (150 milliliter) with Powdered Confectioners Sugar (1 tablespoon) until firm.
Step 13
Once the cake has completely cooled down, use the back of the knife to lightly press a line on the cake which make it easier to roll later.
Step 14
Slice the Banana (2) into manageable pieces. Spread out the cream evenly and place the bananas in the middle.
Step 15
Carefully roll the cake and gently press together. Put in fridge for at least 2 hours before serve.
Step 16
When cutting the cake roll, dip the knife under hot water for 10 seconds before cutting. Enjoy!

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Nutrition Per Serving
Calories
316
% Daily Value*
Fat
18.1 g
23%
Saturated Fat
12.1 g
60%
Trans Fat
0.0 g
--
Cholesterol
154.8 mg
52%
Carbohydrates
33.0 g
12%
Fiber
1.5 g
5%
Sugars
16.9 g
--
Protein
5.8 g
12%
Sodium
47.5 mg
2%
Vitamin D
0.7 µg
3%
Calcium
56.5 mg
4%
Iron
1.2 mg
7%
Potassium
233.5 mg
5%
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