Caramel Banana Cake Roll - cooking 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
FILLING
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

Preparation

Line a 15x10x1\" jelly roll pan coated with nonstick spray with wax paper and coat the paper with nonstick 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 375* 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 wax paper.
Roll up cake in towel jelly roll style, starting with a short side. Cool completely ona wire rack.
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.
Unroll cake, spread filling over cake to within 1/2\" of edge.
Roll up again, place seam side down on serving platter.
Cover and refrigerate at least 1 hour before serving.
Before serving, lightly sprinkle with confectioner's sugar, then drizzle with ice cream topping.