Caramel Banana Cake Roll

Flip it!


For the Cake:
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
3 egg whites
1 tablespoon confectioners’ sugar
For the Filling:
4 ounces reduced-fat cream cheese
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup reduced-fat whipped topping
For the Topping:
1 tablespoon confectioners’ sugar
2 tablespoon fat-free caramel ice cream topping


Preheat oven to 375 degrees.
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.
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 and vanilla.
In a small mixing bowl, beat egg whites on medium speed until soft peaks form.
To the egg whites 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 the prepared pan.
Bake for 10-12 minutes or until cake springs back when lightly touched.
Cool 5 minutes; run a knife around the edges to loosen.
Turn cake onto a kitchen towel dusted with confectioners sugar.
Gently peel off parchment 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, unroll the cake.
Because the cake has cooled in a rolled position it will easily re-roll.
For the Filling:
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 evenly spread the filling.
Roll back up
For the Topping:.
Sprinkle with confectioners’ sugar and drizzle caramel ice cream topping.
Store in the refrigerator.