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Caramel Banana Cake Roll

Ingredients

  • 1 c. cake flour
  • 1/2 t. baking soda
  • 1/4 t. baking powder
  • 1/2 t. salt
  • 3 egg whites
  • 1/4 c. white sugar
  • 2 whole eggs
  • 1/2 c. white sugar
  • 1/2 c. mashed ripe banana (about 1 medium)
  • 1 t. vanilla extract
  • 1 t. lemon peel
  • powdered sugar (sprinkle on cake)
  • caramel ice cream topping

Filling

  • 4 oz. reduced-fat cream cheese
  • 1 Tbls. powdered sugar
  • 1/2 c. packed brown sugar
  • 1/2 t. vanilla extract
  • 1 c. Truwhip (a healthier version of Cool Whip)
  • 2 Tbls. caramel ice cream topping

Instructions

Lightly coat a 15x10x1-inch baking pan with cooking spray and line with wax paper; lightly coat wax paper with nonstick cooking spray and set aside.

Combine flour, baking soda, salt and baking powder; set aside.

In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in 1/4 c. sugar, 1 tablespoon at a time, on high speed until stiff peaks form. Set aside.

In a large mixing bowl, beat eggs for 5 minutes; add 1/2 c. sugar, banana, vanilla and lemon peel. Add flour mixture to banana mixture; mix gently until combined. Fold in egg white mixture.

Spread batter into prepared pan.

Bake at 375 degrees for 12 minutes or until cake springs back when lightly touched. Cool for 5 minutes.

Turn cake onto a kitchen towel dusted with powdered sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack (about 1/2 hour to 45 min). Fill cake as soon as it is cool.

Filling: In a mixing bowl, beat cream cheese, powdered sugar and brown sugar until smooth and sugars are dissolved. Beat in vanilla; fold in whipped topping.

Unroll cake; spread filling over cake to within 1/2-inch of edges. Roll up again; place seam side down on serving platter.

Before serving, sprinkle with powdered sugar, then drizzle with caramel ice cream topping. Refrigerate leftovers.

NOTE: Serves 8.