Banana Pistachio Roulade Cake Recipes

Steps:

• For the Cake: Sift together the flour and salt and set aside.
• Mix 2/3 cup of the sugar, 3 of the egg yolks, the vanilla, orange juice and zest in a large bowl.
• Beat on high speed until thick and pale yellow (about 2 to 3 minutes).
• Beat the egg whites and cream of tartar in another bowl on medium speed until soft peaks form.
• Gradually add 1/3 cup sugar, beating until peaks are stiff but not dry.
• Sift flour over yolk mixture.
• Fold in a third of the egg whites, then fold in remainder until incorporated (do not overmix).
• Line a 13-by-18-inch jelly-roll pan with parchment (no greasing necessary).
• Spread the batter evenly in the pan.
• Bake 25 to 30 minutes until golden brown and the cake springs back when lightly touched.
• For the Filling: Chop the chocolate into chunks, place in a bowl over a simmering pan of water and stir until melted.
• Remove from heat and let cool.
• Whip cream until stiff.
• Fold into the chocolate.
• Add the pistachios, mix and refrigerate until firm (about 30 minutes).
• Assembly: Cut two pieces of waxed paper the length of the jelly-roll pan.
• Place on counter, overlapping slightly on the long edge, and sprinkle lightly with sugar.
• Loosen the cake from the pan edges with a small knife.
• Flip the pan with cake over the paper, remove the pan and spread the filling on the cake.
• Start rolling the cake from the long edge.
• Lift the paper and the cake will roll onto itself once you start.
• Roll tightly, wrap in waxed paper and refrigerate.
• Before serving, remove the paper and cut slices on the bias.
• Garnish each piece with piped whipped cream, an orange strip and chopped pistachios, if desired.

Steps:

• Preheat oven to 350°.
• Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
• Place sugars and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute).
• Add the eggs, 1 at a time, beating well after each addition. Add banana, sour cream, and cardamom; beat until blended.
• Add flour mixture; beat at low speed just until moist. Stir in pistachios.
• Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
• Cool 10 minutes in pan on a wire rack; remove from pan. Cool bread completely on wire rack.

Steps:

• Preheat oven to 350°F; spray a 9x5 loaf pan with cooking spray.
• Combine flour, baking powder and salt in a bowl; whisk well.
• Place sugars and butter in a large bowl; mix well.
• Add eggs one at a time, beat well after each addition.
• Add bananas, sour cream, cardamom; beat well.
• Add flour mixture; beat well until a moist batter is formed.
• Stir in pistachios and pour batter into loaf pan. Bake 1 hour until a toothpick inserted into the center comes out clean. Cool on a rack for 10 minutes, remove from pan, cool on wire rack completely.

Steps:

• Heat oven to 180C/160C fan/gas 4 and grease a 12-hole silicone muffin or friand mould, then dust with a little flour, and tip out the excess (a metal tray will work too, but line with muffin cases, as the mixture may stick). Put the pistachios in a food processor and blitz until finely chopped but not greasy. Add the remaining cake ingredients and blend again into a creamy mixture. Use 2 spoons to fill each hole of your tray 2/3 full, place on the middle shelf of the oven and bake for 15 mins or until a skewer inserted comes out clean. Leave to cool in the mould for 10 mins, then run a knife around the edge of each cake and turn out onto a wire rack.
• Meanwhile, make the icing. Using an electric hand whisk, blend 3 tbsp of the cream cheese with the butter until smooth, then add the remaining cream cheese and icing sugar. Whizz again until creamy, transfer to a piping bag fitted with a small round nozzle, and chill until ready to use.
• When the cakes are cool, pipe spikes of icing on top of each one, then sprinkle with chopped pistachios. Can be made ahead - store the un-iced cakes in a sealed container for up to 3 days and chill the icing for 2 days.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, mix together cake mix, 1 package pudding, water, eggs, and oil. Pour into a greased and floured Bundt pan.
• Bake at 350 degrees F (175) degrees C for 45 minutes, or until done. Allow to cool.
• To Make Frosting: In a mixing bowl, combine 1 package instant pudding, milk, and instant whipped topping mix. Beat until thick, and spread on the cooled cake.