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Caramel Banana Cake Roll

Ingredients
Cake:
1 Cup Cake flour
3/4 Cup Sugar, divided
1/2 Cup Mashed, Ripe Banana
1 Tablespoon Confectioners' sugar
1 Teaspoon Vanilla extract
1 Teaspoon Grated Lemon peel
1/2 Teaspoon Baking soda
1/2 Teaspoon Salt
1/4 Teaspoon Baking powder
3 Egg whites
2 Eggs

Filling:
1 Cup Reduced-fat whipped topping
1/2 Cup Packed Brown sugar
4 Oz. Reduced-fat cream cheese
2 Tablespoons Caramel ice cream topping
1 Tablespoon Confectioners' sugar
1/2 Teaspoon Vanilla extract

Directions
Cake:
Line a 15in. x 10in. x 1in. 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, baking soda, baking powder, and salt.
In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla, and lemon peel.
In a smal 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.
Stiff Peaks
Add flour mixture to banana mixture; mix gently until combined. Fold in egg white mixture.
Spread into prepared pan. Bake at 375*F for 10-12 minutes or until cake springs back when lightly touched.
Cool for 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.

Filling:
In a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is desolved.
Beat in vanilla; fold in the whipped topping. Un-roll cake and spread filling.
Roll back up, sprinkle with confectioners' sugar and drizzle caramel ice cream topping. Enjoy! mrgreen