Banoffee Roulade - cooking recipe

Ingredients

1 (13.5 oz) can sweetened condensed milk
3 None large eggs, at room temperature
1/2 cup firmly packed light brown sugar
1 cup self-rising flour, plus 2 tbsp
2 tbsp hot milk
3.5 oz mashed overripe banana
1 tbsp granulated sugar
3/4 cup heavy cream, whipped

Preparation

Preheat oven to 475\u00b0F.
To make the dulce de leche, pour condensed milk into a medium shallow baking dish and cover with foil. Place dish in a larger roasting pan and add enough boiling water to come halfway up sides of medium dish. Bake for 1 hour 15 mins, or until caramelized. Carefully remove from oven and let cool to room temperature.
Reduce oven to 400\u00b0F. Grease a 9x13 inch rimmed baking pan and line base and sides with baking paper, extending paper 2 inches above long sides.
In a stand mixer, whip eggs and brown sugar until thick and creamy. Sift flour 3 times then fold into egg mixture along with hot milk and mashed banana. Transfer to prepared pan and smooth surface. Bake for 15 mins, or until a skewer inserted in the center comes out clean.
Invert cake onto a piece of parchment paper sprinkled with sugar. Peel away lining paper. Use a serrated knife to trim edges of cake then gently roll up warm cake loosely. Let cool.
Whisk dulce de leche until smooth. Reserve 1/2 cup (use remaining dulce de leche for another use).
Unroll cake. Spread whipped cream over top then drizzle with reserved dulce de leche. Reroll cake, wrap firmly in plastic wrap and chill for 2 hours before serving.