Caramel Banana Cake Roll Recipe

Ingredients

• 3 egg whites
• 2 eggs
• 3/4 cup sugar, divided
• 1 teaspoon vanilla extract
• 1 cup cake flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup mashed ripe banana (about 1 medium)
• 1 teaspoon grated lemon peel
• 1 tablespoon confectioners' sugar
• FILLING:
• 4 ounces reduced-fat cream cheese
• 1/2 cup packed brown sugar
• 1/2 teaspoon vanilla extract
• 1 cup reduced-fat whipped topping
• 1 tablespoon confectioners' sugar
• 2 tablespoons fat-free caramel ice cream topping

Directions

• Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
• In a large bowl, beat egg eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/2 cup sugar. Stir in vanilla. Sift flour, baking soda, salt and baking powder together twice; gradually add to egg mixture and mix well (batter will be very thick). Stir in banana and lemon peel.
• In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.
• Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
• For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in vanilla; fold in whipped topping. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving.
• Just before serving, sprinkle with confectioners' sugar and drizzle with caramel topping. Refrigerate leftovers. Yield: 8 servings.

Caramel Banana Cake Roll published in Light & Tasty February/March 2005, p42