Caramel Banana 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, un-roll the cake.
15. Because the cake has cooled in a rolled position it will easily re roll.
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
20. Sprinkle with confectioners' sugar and drizzle caramel ice cream topping.
21. Store in the refrigerator.

ource:  ladybehindthecurtain.com