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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
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
