Banana Roll Cake

Steps:

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  Preheat the oven to 350 °F / 180°C. Line a baking sheet (9 x 13-inch) with parchment paper and lightly oil it. In a medium bowl whisk together GF flour (¾ cup), baking soda (½ tsp) and baking powder (½ tsp).

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  In a large bowl, combine eggs (3), sugar (½ cup) and salt (1/4 tsp). Beat on high until thickened and light in color for about 10 - 12 minutes.

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  Cut 1 ripe banana into 1” pieces and mash it with a fork. Add banana into egg mixture and beat on low for 30 seconds.

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  Sift dry ingredients into the batter. Using a mixer on low, gently mix in the dry ingredients; try not to over mix.

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  Spread batter evenly into the prepared baking sheet. Use spatula to evenly spread the batter throughout the baking sheet. Bake for 15 mins until dark golden.

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  Prepare a clean, lint-free kitchen towel, dust it with powdered sugar or cocoa powder. Turn the cake out onto the towel and peel off the wax paper used to line the baking sheet.

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  Starting with a short side of the cake, roll up the towel and the warm cake together into a spiral.

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  To make cake roll filling: In a medium bowl, beat cream cheese (115 gr) on low-medium for 1 minute. Add freshly squeezed lemon juice (1 tbsp) and sifted powdered sugar (1/2 cup ) and beat again for 1 minute. While still beating, add heavy whipping cream (1 1/4 cups), switch to high and beat for about 3 mins or until thick and fluffy. Refrigerate filling until you’re ready to use it.

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  Unroll the cooled cake, leaving the cake on the towel.

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  Spread the filling over the top of the cake to within 1 inch of the edges.

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  Loosely roll up the cake starting with the short side and place your cake roll seam side down on a serving platter.

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  If using chocolate glaze: Combine chocolate chips (¾ cup) and coconut butter (2 tbsp) in a double boiler over hot, but not boiling water. Gently stir until chocolate is melted and mixture is smooth. Spread warm glaze over top of your cooled roll cake, letting it drizzle down the sides.