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