Caramel Banana Cake Roll Recipe

Name: Caramel Banana Cake Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large egg whites, room temperature; 2 large eggs, room temperature; 3/4 cup sugar, divided; 1 teaspoon vanilla extract; 1 cup cake flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon baking powder; 1/2 cup mashed ripe banana (about 1 medium); 1 teaspoon grated lemon zest; 1 tablespoon confectioners' sugar; 4 ounces reduced-fat cream cheese; 1/2 cup packed brown sugar; 1/2 teaspoon vanilla extract; 1 cup reduced-fat whipped topping; 1 tablespoon confectioners' sugar; 2 tablespoons fat-free caramel ice cream topping

Servings: persons

3 large egg whites, room temperature
2 large eggs, room temperature
3/4 cup sugar, divided
1 teaspoon vanilla extract
1 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup mashed ripe banana (about 1 medium)
1 teaspoon grated lemon zest
1 tablespoon confectioners' sugar
4 ounces reduced-fat cream cheese
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup reduced-fat whipped topping
1 tablespoon confectioners' sugar
2 tablespoons fat-free caramel ice cream topping

1
Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
2
In a large bowl, beat egg eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/2 cup sugar. Stir in vanilla. Sift flour, baking soda, salt and baking powder together twice; gradually add to egg mixture and mix well (batter will be very thick). Stir in banana and lemon zest.
3
In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.
4
Bake at 375u00b0 for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
5
For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in vanilla; fold in whipped topping. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving.
6
Just before serving, sprinkle with confectioners' sugar and drizzle with caramel topping. Refrigerate leftovers.

722

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 large egg whites, room temperature, 2 large eggs, room temperature, 3/4 cup sugar, divided, 1 teaspoon vanilla extract, and more.

Yes, Caramel Banana Cake Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caramel Banana Cake Roll

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