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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Mom gave me this recipe from a magazine..my husband could not tell it was a lightened recipe Ingredients:
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 banana (about 1 medium) |
1 teaspoon vanilla extract |
1 teaspoon grated fresh lemon rind |
3 egg whites |
1 tablespoon confectioners' sugar |
4 ounces low-fat cream cheese |
1/2 cup packed light brown sugar |
1/2 teaspoon vanilla extract |
1 cup light whipped topping |
1 tablespoon confectioners' sugar |
2 tablespoons fat-free caramel topping |
Directions:
1. Line a 15x10x1 jelly roll pan coated with nonstick spray with wax paper and coat the paper with nonstick spray; set aside.
2. Combine the flour, baking soda, salt and baking powder.
3. In a large mixing bowl,beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel.
4. 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.
5. Add flour mixture to banana mixture, mix gently until combined. Fold in egg white mixture.
6. Spread into prepared pan. Bake at 375* for 10-12 minutes or until cake springs back when lightly touched.
7. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off wax paper.
8. Roll up cake in towel jelly roll style, starting with a short side. Cool completely ona wire rack.
9. For filling, in a mixing bowl, beat cream cheese and brown sugar till smooth and sugar is dissolved. Beat in vanilla; fold in whipped topping.
10. Unroll cake, spread filling over cake to within 1/2 of edge.
11. Roll up again, place seam side down on serving platter.
12. Cover and refrigerate at least 1 hour before serving.
13. Before serving, lightly sprinkle with confectioner's sugar, then drizzle with ice cream topping.
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