Nanas Caramel Banana Cake Roll |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is one of my favorite desserts to make. I get many requests for it when ever I attend get-togethers. And It is the first to disappear. Ingredients:
1 cup cake flour |
1/2 tsp. baking soda |
1/4 tsp. baking powder |
1/2 tsp. salt |
2 eggs |
3/4 cup sugar, divided |
1/2 cup mashed ripe banana |
1 tsp. vanilla |
1 tsp. grated lemon zest |
3 egg whites |
1 tbsp. powdered sugar |
--filling |
8 ozs. cream cheese, softened |
1/2 cup packed brown sugar |
1/2 tsp. vanilla |
1 cup cool whip, thawed |
1 tbsp. powdered sugar |
2 tbsp. caramel ice cream topping |
Directions:
1. Line a 15x10x1 jellyroll pan with waxed or parchment paper coated with nonstick cooking spray; set aside
2. Preheat oven to 375*.
3. Combine the flour, baking soda, baking powder and salt. In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon zest. 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.
4. Spread into prepared pan. Bake in preheated oven for 10-12 minutes or cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with powdered sugar. Gently peel off waxed paper, rolling with the towel as you peel, in a jellyroll style, starting with the short side. Cool completely on a wire rack.
5. -
6. -Filling:-
7. In a mixing bowl, beat cream cheese, and brown sugar until smooth and sugar is dissolved. Beat in vanilla; fold in Cool Whip. Unroll cake; spread filling over cake to within 1/2 of the edges. . Roll up again; place seam side down on a serving platter. Wrap in plastic wrap and refrigerate for at least 1 hour before serving. Before serving, sprinkle with powdered sugar, then drizzle with ice cream topping. Refrigerate leftovers.
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