Caramel Banana Cake Roll

Name: Caramel Banana Cake Roll
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 236.59 ml cake flour; 2.46 ml baking soda; 2.46 ml salt; 1.23 ml baking powder; 2 eggs; 177.44 ml sugar, divided; 118.29 ml mashed banana (about 1 medium); 4.92 ml vanilla extract; 4.92 ml grated fresh lemon rind; 3 egg whites; 14.79 ml confectioners' sugar; 113.39 g low-fat cream cheese; 118.29 ml packed light brown sugar; 2.46 ml vanilla extract; 236.59 ml light whipped topping; 14.79 ml confectioners' sugar; 29.58 ml fat-free caramel topping

Submitted by grandma2969

"Mom gave me this recipe from a magazine..my husband could not tell it was a lightened recipe"

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photo by Chef Intesar

Ready In:: 45mins
Ingredients:: 17
Serves:: 8

ingredients

236.59 ml cake flour
2.46 ml baking soda
2.46 ml salt
1.23 ml baking powder
2 eggs
177.44 ml sugar, divided
118.29 ml mashed banana (about 1 medium)
4.92 ml vanilla extract
4.92 ml grated fresh lemon rind
3 egg whites
14.79 ml confectioners' sugar
FILLING
113.39 g low-fat cream cheese
118.29 ml packed light brown sugar
2.46 ml vanilla extract
236.59 ml light whipped topping
14.79 ml confectioners' sugar
29.58 ml fat-free caramel topping

directions

Line a 15x10x1" jelly roll pan coated with nonstick spray with wax paper and coat the paper with nonstick spray; set aside.
Combine the flour, baking soda, salt and baking powder.
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. Gradually beat in remaining sugar, a tablespoon at a time on high until stiff peaks form.
Add flour mixture to banana mixture, mix gently until combined. Fold in egg white mixture.
Spread into prepared pan. Bake at 375* for 10-12 minutes or until cake springs back when lightly touched.
Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off wax paper.
Roll up cake in towel jelly roll style, starting with a short side. Cool completely ona wire rack.
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.
Unroll cake, spread filling over cake to within 1/2" of edge.
Roll up again, place seam side down on serving platter.
Cover and refrigerate at least 1 hour before serving.
Before serving, lightly sprinkle with confectioner's sugar, then drizzle with ice cream topping.

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RECIPE SUBMITTED BY

grandma2969

I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...

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