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Caramel Banana Cake Roll

Preparation 30 minutes 2017-09-20T00:30:00+00:00 Cook Time 12 minutes 2017-09-20T00:12:00+00:00 Serves 1 Cake Roll     adjust servings

Ingredients

For the Cake

  • 1 cup cake flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 eggs
  • 3/4 cup sugar, divided
  • 1/2 cup mashed ripe banana (about 1 medium)
  • 1 teaspoon vanilla extract
  • 3 egg whites
  • 1 tablespoon confectioners' sugar

For the Filling

  • 4 ounces reduced-fat cream cheese
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup reduced-fat whipped topping

For the Topping

  • 1 tablespoon confectioners' sugar
  • 2 tablespoon fat-free caramel ice cream topping

Instructions

  1. Preheat oven to 375 degrees.
  2. Spray a 15-in. x 10-in. x 1-in. baking pan with non stick cooking spray; line with parchment paper and spray the top of the parchment paper with non stick cooking spray; set aside.
  3. Combine the flour, baking soda, salt and baking powder.
  4. In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana and vanilla.
  5. In a small mixing bowl, beat egg whites on medium speed until soft peaks form.
  6. To the egg whites gradually beat in remaining sugar, a tablespoon at a time, on high until sti ff peaks form.
  7. Add flour mixture to banana mixture; mix gently until combined.
  8. Fold in egg white mixture.
  9. Spread into the prepared pan.
  10. Bake for 10-12 minutes or until cake springs back when lightly touched.
  11. Cool 5 minutes; run a knife around the edges to loosen.
  12. Turn cake onto a kitchen towel dusted with confectioners sugar.
  13. Gently peel off parchment paper.
  14. Roll up cake in towel jelly-roll style, starting with a short side.
  15. Cool completely on a wire rack.
  16. Once the roll is cooled, unroll the cake.
  17. Because the cake has cooled in a rolled position it will easily re-roll.

For the Filling:

  1. In a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved.
  2. Beat in vanilla; fold in the whipped topping.
  3. Unroll cake and evenly spread the filling.
  4. Roll back up

For the Topping:.

  1. Sprinkle with confectioners' sugar and drizzle caramel ice cream topping.
  2. Store in the refrigerator.

Recipe Notes

This recipe is from Lady Behind The Curtain