Banana Hazelnut Cake Roll

Ingredients

• 2 large eggs, separated
• 3/4 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup overripe mashed banana
• 1 teaspoon vanilla extract
Hazelnut filling
• 1 cup cream cheese, softened
• 1/2 cup hazelnut spread
• 1 1/4 cup confectioner's sugar, divided
• 1/4 cup caramel sauce
• Pinch of salt
Chocolate ganache
• 1/4 cup chocolate, coarsely chopped
• 1/4 cup heavy cream

Instructions

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment and give it a light coat of cooking spray.
2. Place the egg whites in the bowl of a stand mixer fitted with a whip attachment, and whip them on high speed until soft peaks form. Add 1/4 cup of granulated sugar in a steady stream, until the peaks are stiff. Transfer to clean bowl and set aside.
3. In a cleaned stand mixer bowl fitted with a paddle, place the egg yolks and beat on medium speed for about 5 minutes, until pale yellow. Beat in the remaining granulated sugar in a steady stream.
4. In a separate bowl, combine flour, salt, baking powder and soda and whisk until combined.
5. On low speed, blend the mashed banana and vanilla extract in to the egg mixture, followed by the flour mixture, mixing until combined.
6. With a spatula, gently fold in the egg whites until fully combined, being sure not to overmix and deflating the batter.
7. Pour batter in to prepared baking sheet and bake for 8-12 minutes, until the edges begin to pull away from the pan and the center springs back when pressed.
8. Set a large, clean kitchen towel flat on the counter and dust it well with confectioner's sugar. Remove cake from oven, and using the overhanging parchment, lift the cake out of the pan. Trim cake edges, then flip it on to the kitchen towel, remove parchment, and roll the cake in to the towel like a jelly roll. Cool it like that for 20-30 minutes.
Hazelnut filling
9. Beat cream cheese, hazelnut filling, and confectioner's sugar in a medium bowl until lump-free and fluffy. Add 1/4 cup caramel sauce and salt, and mix until well combined.
10. Unroll towel and remove cake. Spread hazelnut filling over cake, then re-roll. Place in refrigerator to chill for 20-30 minutes.
Chocolate ganache
11. Combine cream and chocolate chips in a microwave safe bowl. Heat in 30 second bursts, whisking between until combined in a smooth, shiny ganache.
12. Cool for a few minutes until slightly thicker, then drizzle over completed cake roll.

Notes