Candice Brown’s Whiskey Banoffee Roulade

Method

Ganache

  1. Place the cream in a saucepan and heat over a low heat until bubble break the surface. Remove from the heat and drop in the Canderel® Bake! 70% Dark Chocolate. Leave for 10 minutes before stirring through to a glossy rich ganache. Allow to cool.
  2. Preheat the oven to 170°C (fan). Grease a 30 x 24cm Swiss roll tin and line with baking parchment.

Roulade

  1. Put the eggs and 100g Canderel® Bake! Caster Sugar Alternative in a mixing bowl and, using an electric mixer, beat for 5–6 minutes until doubled in bulk and the mixture is at ribbon stage – when you lift the whisk out, the mixture should fall back in ribbons that sit on top of the mix in the bowl.
  2. Using a large metal spoon, fold in the flour and cinnamon and ginger in 3 batches, making sure it is all incorporated.
  3. Gently pour the mixture into the prepared tin and spread evenly using a spatula. Bake for 12–15 minutes until just firm and light golden brown.
  4. Dust a large piece of baking paper with caster sugar, then gently turn the sponge out on to it. Carefully peel away the baking parchment used to line the tin.
  5. Working fast while the sponge is still hot, use a blunt knife to gently press a line parallel to one short end and about 2.5cm away from it. Fold the edge of the paper over the sponge at the end, then roll up the cake with the paper inside. Allow the rolled cake to cool completely while rolled up.

Bananas

In a frying pan add the Canderel® Bake! Caster Sugar Alternative and butter over a low heat allow the butter and sugar to melt together to form a caramel – add in the bananas to heat and coat with caramel then splash over the whiskey. Allow this to catch and burn off or simply heat until bubbling – but do not let the bananas turn to mush! Allow to cool.

Cream

Unroll the cooled roulade and spread over a layer of the cooled ganache, spread over a thick layer of whipped cream- but leave an inch round all edges, place the caramel bananas (reserving some the caramel) on top and a scattering (about half) of the almonds. Gently roll up the roulade trying not to squeeze the filling out. Drizzle some more of the chocolate ganache and caramel over the top and scatter the remaining almonds.

Assembly

Unroll the cooled roulade and spread over a layer of the cooled ganache, spread over a thick layer of whipped cream- but leave an inch round all edges, place the caramel bananas (reserving some the caramel) on top and a scattering (about half) of the almonds. Gently roll up the roulade trying not to squeeze the filling out. Drizzle some more of the chocolate ganache and caramel over the top and scatter the remaining almonds.

Ingredients

Roulade

  • 4 large eggs
  • 100g Canderel® Bake! Caster Sugar Alternative
  • 120g sifted self-raising flour
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger

Ganache

  • 200ml double cream
  • 200g Canderel® Bake! 70% Dark Chocolate, broken

Caramel Bananas

  • 2 ripe bananas sliced into £1 width slices
  • 30g butter
  • 50g Canderel® Bake! Caster Sugar Alternative
  • Good splash of whiskey
  • 200ml double cream
  • 100g toasted flaked almonds

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