| Cook Time | 12 minutes |
| Servings | serves |
Ingredients
- 1 cup Cake Flour
- 1/2 teaspoon Bi Carbonate of Soda
- 1/2 teaspoon Salt
- 1/4 teaspoon Baking Powder
- 2 Eggs
- 3/4 cup Sugar divided
- 1/2 cup Banana mashed ripe , about 1 medium
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lemon Rind grated
- 3 Egg Whites
- 1 tablespoon Icing Sugar
Filling
- 4 ounces Cream Cheese
- 1/2 cup Brown Sugar packed
- 1/2 teaspoon Vanilla Extract
- 1 cup Cream Whipped
- 1 tablespoon Icing Sugar
- 2 tablespoon Caramel Topping
Ingredients
Filling
| |
Instructions
- For the cake. Line a 15-in. x 10-in. x 1-in. baking pan coated with non-stick cooking spray with waxed paper and coat the paper with non stick cooking spray; set aside.
- Combine the flour, bicarbonate 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 375 degrees for 10-12 minutes or until cake springs back when lightly touched. Cool 5 minutes.
- Turn cake onto a kitchen towel dusted with icing 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.
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 cream. Unroll cake and spread the filling. Roll back up, sprinkle with confectioners’ sugar and drizzle caramel ice cream topping.
Recipe Notes
Once the roll is cooled, un roll the cake. Because the cake has cooled in a rolled position it will easily re roll.
Share this Recipe