Caramel Banana Cake Roll 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 Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Caramel Banana Cake Roll cont. 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 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 Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008

Caramel Banana Cake Roll 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. Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008

	-----------------------Fold------------------------ Caramel Banana Cake Roll cont. 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. Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008