Caramel Banana Cake Roll

Total Time: 45 mins Preparation Time: 35 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 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 banana (about 1 medium)
• 1 teaspoon vanilla extract
• 1 teaspoon grated fresh lemon rind
• 3 egg whites
• 1 tablespoon confectioners' sugar
• 4 ounces low-fat cream cheese
• 1/2 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 1 cup light whipped topping
• 1 tablespoon confectioners' sugar
• 2 tablespoons fat-free caramel topping

Recipe

• 1 line a 15x10x1" jelly roll pan coated with nonstick spray with wax paper and coat the paper with nonstick 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.
• 4 in a small mixing bowl, beat egg whites on medium speed until soft peaks form. 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. fold in egg mixture.
• 6 spread into prepared pan. bake at 375* for 10-12 minutes or until cake springs back when lightly touched.
• 7 cool for 5 minutes. turn cake onto a kitchen towel dusted with confectioners' sugar. gently peel off wax paper.
• 8 roll up cake in towel jelly roll style, starting with a short side. cool completely ona wire rack.
• 9 for filling, in a mixing bowl, beat cream cheese and brown sugar till smooth and sugar is dissolved. beat in vanilla; fold in whipped topping.
• 10 unroll cake, spread filling over cake to within 1/2" of edge.
• 11 roll up again, place seam side down on serving platter.
• 12 cover and refrigerate at least 1 hour before serving.
• 13 before serving, lightly sprinkle with confectioner's sugar, then drizzle with ice cream topping.