Ingredients
3 large egg whites, room temperature2 large eggs, room temperature3/4 cup sugar, divided1 teaspoon vanilla extract1 cup cake flour1/2 teaspoon baking soda1/2 teaspoon salt1/4 teaspoon baking powder1/2 cup mashed ripe banana (about 1 medium)1 teaspoon grated lemon zest1 tablespoon confectioners’ sugarFILLING:4 ounces reduced-fat cream cheese1/2 cup packed brown sugar1/2 teaspoon vanilla extract1 cup reduced-fat whipped topping1 tablespoon confectioners’ sugar2 tablespoons fat-free caramel ice cream topping
Preparation
Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
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.
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.
Bake at 375° 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.
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.
Just before serving, sprinkle with confectioners’ sugar and drizzle with caramel topping. Refrigerate leftovers.
