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
1 teaspoon grated lemon peel
3 egg whites
1 tablespoon confectioners’ sugar
Filling :
4 ounces reduced-fat cream cheese
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup reduced-fat whipped topping
1 tablespoon confectioners’ sugar
2 tablespoon fat-free caramel ice cream topping
- Line a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray with waxed paper and coat the paper with non stick cooking 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 degrees for 10-12 minutes or until cake springs back when lightly touched.
- Cool 5 minutes.
- Turn cake onto a kitchen towel dusted with confectioners 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
- Once the roll is cooled, un roll the cake. Because the cake has cooled in a rolled position it will easily re roll.
- In a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved.
- Beat in vanilla; fold in the whipped topping.
- Unroll cake and spread the filling.
- Roll back up, sprinkle with confectioners’ sugar and drizzle caramel ice cream topping.
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