Banoffee Roulade

Directions

1. 1
   Preheat oven to 475°F.
2. 2
   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.
3. 3
   Reduce oven to 400°F. Grease a 9x13 inch rimmed baking pan and line base and sides with baking paper, extending paper 2 inches above long sides.
4. 4
   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.
5. 5
   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.
6. 6
   Whisk dulce de leche until smooth. Reserve 1/2 cup (use remaining dulce de leche for another use).
7. 7
   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.