Instructions

1. Preheat oven to 350°F (175°C). Line a jelly roll pan (10×15 inch) with parchment paper and lightly grease it.
2. Make the sponge cake:
   In a large bowl, beat the eggs and sugar using an electric mixer for about 5 minutes until thick and pale. Add vanilla extract.
   Sift together flour, salt, and baking powder. Gently fold into the egg mixture without deflating the batter.
   Pour into the prepared pan and spread evenly.
   Bake for 10–12 minutes or until the cake springs back when touched.
3. Roll the cake:
   Turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
   Roll the cake up (with the towel inside) from the short end. Let it cool completely.
4. Prepare the caramel sauce:
   In a saucepan over medium heat, melt the sugar until golden brown. Stir in butter until melted.
   Carefully add the heavy cream and stir (it will bubble). Simmer for 1–2 minutes. Let cool.
5. Whip the cream:
   In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
6. Assemble the roll:
   Unroll the cooled cake. Spread the whipped cream evenly over it. Lay banana slices on top.
   Carefully roll the cake back up (without the towel this time).
7. Top with caramel:
   Drizzle caramel sauce generously over the top of the roll cake before serving. Chill 30 minutes before slicing.