Banana & Walnut Roll Cake - cooking recipe

Ingredients

3 large eggs
1 cup granulated sugar
2/3 cup mashed banana
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup roughly chopped walnuts
Filling
1 cup powdered sugar
1/4 cup unsalted butter, softened
5 ounces cream cheese
1 teaspoon vanilla extract

Preparation

Preheat the oven to 350oF, grease and line a 15 x 10 inch jelly roll pan with butter and baking paper.
In the bowl of a stand mixer, beat the eggs together with the whisk attachment. Gradually stream in the sugar whilst still whisking. Keep whisking until you get a thick, pale foam. Add the mashed banana and mix in briefly.
Add the flour, baking powder and salt then use a rubber spatula to gently fold together until combined.
Pour into the prepared pan and gently spread out into an even layer. Sprinkle with the chopped walnuts and bake for 10-15 minutes until dark and the cake springs back when gently poked.
Remove from the oven, flip out onto a clean tea towel dusted with powdered sugar. Starting at the short side, roll the cake up tightly into a log and leave to cool.
Filling:
Beat the powdered sugar and butter together until smooth. Stir in the cream cheese and vanilla extract.
Fill the cake:
Gently unroll the cooled cake. Peel off the baking paper and cover with the filling. Re-roll into a log and serve immediately. Keep leftovers covered in the fridge for up to 5 days.