Caramel Banana Cake Roll

By teachskinner

This Caramel Banana Cake Roll is a light version to the typical cake roll. With a light and fluffy sponge cake full of banana flavor and filled with a caramel filling.

Ingredients

• For the Cake:
• 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 ripe banana (about 1 medium)
• 1 teaspoon vanilla extract
• 3 egg whites
• 1 tablespoon confectioners' sugar
• For the Filling:
• 4 ounces reduced-fat cream cheese
• 1/2 cup packed brown sugar
• 1/2 teaspoon vanilla extract
• 1 cup reduced-fat whipped topping
• For the Topping:
• 1 tablespoon confectioners' sugar
• 2 tablespoon fat-free caramel ice cream topping

Details

Servings 1
Preparation time 30mins
Cooking time 42mins
Adapted from ladybehindthecurtain.com

Preparation

Step 1

1. Preheat oven to 375 degrees.
2. Spray a 15-in. x 10-in. x 1-in. baking pan with non stick cooking spray; line with parchment paper and spray the top of the parchment paper with non stick cooking spray; set aside.
3. Combine the flour, baking soda, salt and baking powder.
4. In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana and vanilla.
5. In a small mixing bowl, beat egg whites on medium speed until soft peaks form.
6. To the egg whites gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form.
7. Add flour mixture to banana mixture; mix gently until combined.
8. Fold in egg white mixture.
9. Spread into the prepared pan.
10. Bake for 10-12 minutes or until cake springs back when lightly touched.
11. Cool 5 minutes; run a knife around the edges to loosen.
12. Turn cake onto a kitchen towel dusted with confectioners sugar.
13. Gently peel off parchment paper.
14. Roll up cake in towel jelly-roll style, starting with a short side.
15. Cool completely on a wire rack.
16. Once the roll is cooled, unroll the cake.
17. Because the cake has cooled in a rolled position it will easily re-roll.

For the Filling:
1. In a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved.
2. Beat in vanilla; fold in the whipped topping.
3. Unroll cake and evenly spread the filling.
4. Roll back up

For the Topping:.
1. Sprinkle with confectioners' sugar and drizzle caramel ice cream topping.
2. Store in the refrigerator.

Slices easier after frozen: Wrap in Parchment paper then Aluminum Foil