Wednesday, June 4, 2014

Caramel Banana Cake Roll

Caramel Banana Cake Roll

Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Yield: 1 Cake Roll

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
  • 1 teaspoon grated lemon peel
  • 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
Directions:
  1. Line a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray with waxed paper and coat the paper with non stick cooking spray; set aside.
  2. Combine the flour, baking soda, salt and baking powder.
  3. In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel. In a small mixing bowl, beat egg whites on medium speed until soft peaks form.
  4. Gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form.
  5. Add flour mixture to banana mixture; mix gently until combined.
  6. Fold in egg white mixture.
  7. Spread into prepared pan.
  8. Bake at 375 degrees for 10-12 minutes or until cake springs back when lightly touched.
  9. Cool 5 minutes.
  10. Turn cake onto a kitchen towel dusted with confectioners sugar.
  11. Gently peel off waxed paper.
  12. Roll up cake in towel jelly-roll style, starting with a short side.
  13. Cool completely on a wire rack.
  14. Note: Once the roll is cooled, unroll the cake.
  15. Because the cake has cooled in a rolled position it will easily re roll.
  16. For the Filling:
  17. In a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved.
  18. Beat in vanilla; fold in the whipped topping.
  19. Unroll cake and spread the filling.
  20. Roll back up
  21. For the Topping:
  22. Sprinkle with confectioners' sugar and drizzle caramel ice cream topping.
  23. Store in the refrigerator.
Source ladybehindthecurtain.com

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