1 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
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 whites1 tablespoon confectioners’ sugar
Line a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray with waxed paper and coat the 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, vanilla and lemon peel. 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.
Spread into prepared pan. Bake at 190 degrees for 10-12 minutes or until cake springs back when lightly touched. Cool 5 minutes.
Turn cake onto a kitchen towel dusted with confectioners sugar.
Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack
NOTE: Once the roll is cooled, un roll the cake. Because the cake has cooled in a rolled position it will easily re roll.
125g 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
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 spread the filling. Roll back up, sprinkle with confectioners’ sugar and drizzle caramel ice cream topping.