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.
For the Filling:
16. In a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved.
17. Beat in vanilla; fold in the whipped topping.
18. Unroll cake and spread the filling.
19. Roll back up
For the Topping:
20. Sprinkle with confectioners' sugar and drizzle caramel ice cream topping.
21. Store in the refrigerator.

Source ladybehindthecurtain.com