Banana & Walnut Roll Cake

• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup mashed banana
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup roughly chopped walnuts
• Filling
• 1 cup powdered sugar
• 1/4 cup unsalted butter, softened
• 5 ounces cream cheese
• 1 teaspoon vanilla extract

1. Preheat the oven to 350oF, grease and line a 15 x 10 inch jelly roll pan with butter and baking paper.
2. In the bowl of a stand mixer, beat the eggs together with the whisk attachment. Gradually stream in the sugar whilst still whisking. Keep whisking until you get a thick, pale foam. Add the mashed banana and mix in briefly.
3. Add the flour, baking powder and salt then use a rubber spatula to gently fold together until combined.
4. Pour into the prepared pan and gently spread out into an even layer. Sprinkle with the chopped walnuts and bake for 10-15 minutes until dark and the cake springs back when gently poked.
5. Remove from the oven, flip out onto a clean tea towel dusted with powdered sugar. Starting at the short side, roll the cake up tightly into a log and leave to cool.
6. Filling:
7. Beat the powdered sugar and butter together until smooth. Stir in the cream cheese and vanilla extract.
8. Fill the cake:
9. Gently unroll the cooled cake. Peel off the baking paper and cover with the filling. Re-roll into a log and serve immediately. Keep leftovers covered in the fridge for up to 5 days.

eggs, sugar, mashed banana, allpurpose flour, baking powder, salt, walnuts, filling, powdered sugar, unsalted butter, cream cheese, vanilla

Taken from www.food.com/recipe/banana-walnut-roll-cake-537219 (may not work)