Caramel Banana Cake Roll

Caramel Banana Cake Roll
Caramel Banana Cake Roll
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Yield: 1 Cake Roll

Caramel Banana Cake Roll

Ingredients

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

Instructions

    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. To the egg whites 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.
For the Filling:
    1. In a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved.
    2. Beat in vanilla; fold in the whipped topping.
    3. Unroll cake and evenly spread the filling.
    4. Roll back up
For the Topping:.
  1. Sprinkle with confectioners’ sugar and drizzle caramel ice cream topping.
  2. Store in the refrigerator.

I love making cake rolls.  They look so impressive and are so easy to put together.  This Caramel Banana Cake Roll is a light version to the typical cake roll.  With a light and fluffy sponge cake  full of banana flavor and filled with a caramel filling.

Caramel Banana Cake Roll - Lady Behind The Curtain

Always have a dessert ready!  Make this Caramel Banana Cake Roll ahead and store in the freezer for last minute entertaining!

Caramel Banana Cake Roll - Lady Behind The Curtain

What makes this cake so light?  The whipped egg whites!

Caramel Banana Cake Roll - Lady Behind The Curtain

Fold egg whites into batter.

Caramel Banana Cake Roll - Lady Behind The Curtain

Cover a clean kitchen towel with sprinkled on confectioners’ sugar.

Caramel Banana Cake Roll - Lady Behind The Curtain

Caramel Banana Cake Roll - Lady Behind The Curtain

Turn baked and cooled cake onto prepared towel.

Caramel Banana Cake Roll - Lady Behind The Curtain

Roll in a jelly roll style.

Caramel Banana Cake Roll - Lady Behind The Curtain

Caramel Banana Cake Roll - Lady Behind The Curtain

Let sit until completely cooled.

Caramel Banana Cake Roll - Lady Behind The Curtain

Evenly spread on the caramel filling.

Caramel Banana Cake Roll - Lady Behind The Curtain

Roll back up.  At this point you can choose to slice and serve.

Caramel Banana Cake Roll - Lady Behind The Curtain

I like to freeze my cake roll first.  This way I will get beautiful slices. TO FREEZE:  Wrap cake roll in parchment paper and then in foil.

Caramel Banana Cake Roll - Lady Behind The Curtain

Notes

This recipe is from Lady Behind The Curtain @ behind the curtain .com

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