Caramel Banana Cake Roll

  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. 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.
  18. For the Filling:
  19. In a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved.
  20. Beat in vanilla; *fold* in the whipped topping.
  21. Unroll cake and evenly spread the filling.

cake flour, baking soda, salt, baking powder, eggs, sugar, banana mashed, vanilla, egg whites, sugar, cream cheese, brown sugar, vanilla, topping, sugar, caramel ice cream topping

Taken from www.yummly.com/recipe/Caramel-Banana-Cake-Roll-1650280 (may not work)

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