Caramel Banana Cake Roll

Lady Behind The Curtin

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 stiff 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.