Ingredients

The following ingredients have 4 Servings
  • 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
  • 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

Instruction

  • Spray a 110x15 inch baking pan with nonstick cooking spray.
  • Line the same pan with waxed paper and coat the paper with non stick cooking spray; set aside.
  • Combine the flour, baking soda, salt and baking powder. Set aside
  • In a separate mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel.
  • In a separate mixing bowl, beat egg whites on medium speed until soft peaks form. Then gradually beat in remaining sugar, a tablespoon at a time, at high speed until stiff peaks form.
  • Add flour mixture to banana mixture; mix gently until combined.
  • Fold in egg white mixture.
  • Spread into prepared pan. I find that to get it to spread evenly, picking up the pan, and sort of banging it down onto a counter can help.
  • Bake at 375 degrees for 10-12 minutes, until cake springs back when touched.
  • Cool 5 minutes in pan, on rack.
  • Dust a kitchen towel with confectioner sugar
  • Turn cake onto the dusted kitchen towel
  • Peel off waxed paper. Be careful when doing so.
  • Roll up cake in towel jelly-roll style, starting with a short side.
  • Cool completely on a wire rack.
  • Unroll cake after completely cooled, so you can fill it, and re-roll it.