1. Prepare the Sponge Cake

1. Preheat oven to 350°F (180°C). Line a 10×15-inch jelly roll pan with parchment paper.

2. In a large bowl, whisk eggs and sugar until thick, pale, and tripled in volume (about 5-7 minutes).

3. Sift in flour and baking powder, then gently fold until just combined.

4. Spread batter evenly into the prepared pan.

5. Bake for 10–12 minutes, until the cake springs back when lightly touched.

2. Roll the Cake (While Warm)

1. Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar.

2. Carefully peel off the parchment paper.

3. Roll the cake (starting from the short end) with the towel inside to shape it.

4. Let cool completely in rolled form (this prevents cracking).

3. Assemble the Filling

1. Unroll the cake gently.

2. Spread whipped cream evenly over the surface.

3. Arrange banana slices in a single layer.

4. Drizzle caramel sauce over the bananas.

4. Roll, Chill & Serve

1. Re-roll the cake tightly (without the towel this time).

2. Wrap in plastic wrap and chill for 1 hour to set.

3. Slice and serve with extra caramel drizzle if desired.