HUMMINGBIRD ROULADE
Makes 10 to 12 servings
The epitome of bright spring flavors, the classic hummingbird cake was due for a roulade riff. A pecan- and banana-rich cake base receives a brush of Pineapple Simple Syrup before being rolled and blanketed in a browned butter and cream cheese frosting.
⅔ cup (133 grams) granulated sugar
2 large eggs (100 grams), room temperature
1 teaspoon (4 grams) vanilla extract
½ teaspoon (2 grams) almond extract
¾ cup (94 grams) all-purpose flour
¼ cup (24 grams) ground pecans
½ teaspoon (2.5 grams) baking powder
½ teaspoon (1 gram) ground cinnamon
¼ teaspoon kosher salt
1 medium banana (130 grams), mashed (about ½ cup plus 1 tablespoon)
Confectioners’ sugar, for dusting
Pineapple Simple Syrup (recipe follows)
Browned Butter-Cream Cheese Frosting (recipe follows)
Garnish: chopped toasted pecans
1. Preheat oven to 350°F (180°C). Spray a 15¼x10¼-inch rimmed baking sheet with baking spray with flour. Line bottom of pan with parchment paper; spray parchment.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat granulated sugar and eggs at medium-high speed until pale, fluffy, and doubled in size, about 4 minutes. Beat in extracts.
3. In a medium bowl, whisk together flour, ground pecans, baking powder, cinnamon, and salt. Add flour mixture to sugar mixture alternately with banana, beginning and ending with flour mixture, gently folding with a balloon whisk just until combined after each addition. Pour batter into prepared pan, spreading with an offset spatula.
Bake until lightly golden and cake springs back when lightly pressed in center, 9
