Ingredients:
For the Cake:
4 large eggs, separated
3/4 cup granulated sugar, divided
1 tsp vanilla extract
1/2 cup cake flour
1/4 tsp salt
1/2 tsp baking powder
1/2 cup mashed ripe bananas (about 2 medium bananas)
1/4 cup finely chopped maraschino cherries
1/4 cup finely chopped pineapple (fresh or canned)
1/4 cup mini chocolate chips
Powdered sugar, for dusting
For the Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream
For the Banana Split Toppings:
1 cup diced fresh strawberries
1/4 cup finely chopped pineapple (fresh or canned)
1/4 cup mini chocolate chips
Whipped cream, for garnish
Instructions:
Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper. Grease the parchment paper as well.
Make the Cake:
In a large bowl, beat egg yolks with 1/2 cup of granulated sugar until thick and pale yellow. Stir in the vanilla extract.
In a separate bowl, sift together cake flour, salt, and baking powder.
Gradually add the dry ingredients to the egg yolk mixture, mixing until smooth.
Fold in the mashed bananas, chopped maraschino cherries, chopped pineapple, and mini chocolate chips.
Whip Egg Whites:
In another clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, beating until stiff peaks form.
Combine Batter:
Gently fold the beaten egg whites into the egg yolk mixture, a third at a time, until well combined and no streaks remain.
Bake the Cake:
Spread the batter evenly into the prepared jelly roll pan, smoothing the top with a spatula.
Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Prepare for Rolling:
While the cake is baking, prepare the banana split toppings. Combine diced strawberries, chopped pineapple, and mini chocolate chips in a bowl. Set aside.
Lay out a clean kitchen towel and dust it generously with powdered sugar.
Roll the Cake:
When the cake is done, immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper.
Spread the banana split toppings evenly over the warm cake.
Starting at one of the short ends, gently roll the cake and towel together into a tight spiral. Place seam side down on a wire rack to cool completely.
Make the Cheesecake Filling:
In a medium bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy.
In another bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Assemble the Cake:
Carefully unroll the cooled cake and remove the towel. Spread the cheesecake filling evenly over the cake, leaving a small border around the edges.
Starting from the same end as before, carefully roll the cake back up, gently peeling away the parchment paper as you roll. Place seam side down on a serving platter.
Chill and Serve:
Cover the cake with plastic wrap and refrigerate for at least 1 hour before serving to set.
Before serving, garnish with whipped cream and additional banana split toppings if desired.
Yield:
This recipe makes a delightful Banana Split Cheesecake Cake, perfect for 8-10 servings.
Enjoy the classic flavors of a banana split in this creamy and decadent cheesecake cake, a treat that’s sure to be a hit at any gathering!