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1
Preheat oven to 375 degrees.
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2
Spray a 15-in. x 10-in. x 1-in. baking pan with non stick cooking spray; line with parchment paper and spray the top of the parchment paper with non stick cooking spray; set aside.
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3
Combine the flour, baking soda, salt and baking powder.
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4
In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana and vanilla.
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5
In a small mixing bowl, beat egg whites on medium speed until *soft* peaks form.
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6
Gradually beat in remaining sugar, a tablespoon at a time, on high until *stiff* peaks form.
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7
Add flour mixture to banana mixture; mix gently until combined.
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8
Fold in egg white mixture.
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9
Spread into the prepared pan.
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10
Bake for 10-12 minutes or until cake springs back when lightly touched.
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11
Cool 5 minutes; run a knife around the edges to loosen.
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12
Turn cake onto a kitchen towel dusted with confectioners sugar.
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13
Gently peel off parchment paper.
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14
Roll up cake in towel jelly-roll style, starting with a short side.
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15
Cool completely on a wire rack.
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16
Once the roll is cooled, unroll the cake.
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17
Because the cake has cooled in a rolled position it will easily re-roll.
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18
For the Filling:
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19
In a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved.
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20
Beat in vanilla; *fold* in the whipped topping.
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21
Unroll cake and evenly spread the filling.
