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1
Lightly grease a 15x10x1-inch baking pan.
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2
Line bottom with waxed paper; grease paper.
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3
Set aside
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4
FOR FILLING: In a small bowl combine cream cheese and sugar; beat with an electric mixer on medium speed till smooth.
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5
Add in whole egg and lowfat milk; beat till combined.
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6
Spread in the prepared pan; set aside.
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7
FOR CAKE: In a medium mixing bowl stir together flour, baking pwdr, and baking soda; set aside.
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8
In a small mixer bowl beat egg yolks and vanilla on medium speed about 5 min or possibly till thick and lemon colored.
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9
Gradually add in the 1/3 c. sugar, beating till sugar is dissolved.
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10
Stir in banana and nuts.
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11
Thoroughly wash the beaters.
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12
In a large mixing bowl beat the egg whites on medium speed till soft peaks form (tips curl).
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13
Gradually add in the 1/2 c. sugar, beating on high speed till stiff peaks form (tips stand straight).
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14
Fold yolk mix into egg whites.
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15
Sprinkle the flour mix proportionately over egg mix; mix in just till blended.
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16
Carefully spread the batter proportionately over the filling in the pan.
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17
Bake in a 375 degree oven for 15-20 min or possibly till the cake springs back when lightly touched.
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18
Immediately loosen the cake from sides of pan and turn out onto a towel sprinkled with powdered sugar.
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19
Carefully peel off paper.
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20
Starting with narrow end, roll up cake using towel as a guide.
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21
(Don't roll towel into cake.)
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22
Cold completely on a wire rack.
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23
Spread top with Cream Cheese Frosting #3 (there are other recipes in the master file, if you like-#3 goes with this recipe).
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24
If you like, drizzle with chocolate syrup.
