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Caramel Banana Cake roll

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  • Caramel Banana Cake roll

    Caramel Banana Cake Roll

    1 C cake flour
    1/2 tsp baking soda
    1/2 tsp salt
    1/4 tsp baking powder
    2 eggs
    3/4 C sugar (divided)
    1 mashed ripe banana
    1 tsp vanilla
    1 tsp grated lemon peel
    3 egg whites
    1 T powdered sugar

    Filling:
    4 oz reduced-fat cream cheese
    1/2 C packed brown sugar
    1/2 tsp vanilla
    1 C reduced-fat whipped topping
    1 T powdered sugar
    2 T fat-free caramel ice cream topping

    Line a 15x10x1" baking pan with waxed paper that has been coated with non-stick cooking spray.

    Combine flour, baking soda, salt, and baking powder. Beat 2 eggs for 5 minutes; add 1/2 C sugar, banana, vanilla and lemon peel. In another bowl, beat egg whigtes on medium speed until soft peaks form. Add flour mixture to banana mixture. Mix gently until combined; fold in egg whites.

    Spread into pan. Bake 10-12 minutes at 375 - until cake springs back. Cool 5 minutes. Turn cake onto kitchen towel dusted with powdered sugar. Gently peel of waxed paper. Roll up cake in towel jelly-roll style, starting with short side. Cool completely on wire rack.

    For filling, beat cream cheese and brown sugar until smooth and sugar is dissolved; add vanilla. Fold in whipped topping. Unroll cake; spread filling to within 1/2" of edges. Roll up again. Place seam-side down on plate and refrigerate at least 1 hour before serving. Then sprinkle with powdered sugar and drizzle caramel topping.

    For 8 servings, 1 piece equals 269 calories; 4 g fat
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