Baked Caramel Banana Cake Roll

Instructions

1. 1

   Preheat oven to 375°F. Line a 15x10x1-inch baking pan with parchment paper and grease the paper.

2. 2

   In a large bowl, beat the whole eggs on high speed for 5 minutes until thick and lemon-colored. Gradually beat in 1/2 cup of the granulated sugar. Stir in the vanilla.

3. 3

   In a separate bowl, sift together the cake flour, baking soda, salt, and baking powder. Gradually add the dry ingredients to the egg mixture and mix well until a thick batter forms. Fold in the mashed banana and lemon zest.

4. 4

   In a clean bowl, beat the egg whites on medium speed until soft peaks form. Gradually beat in the remaining 1/4 cup granulated sugar until stiff peaks form. Gently fold the whipped egg whites into the batter.

5. 5

   Spread the batter evenly into the prepared baking pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched. Allow the cake to cool in the pan for 5 minutes, then invert it onto a kitchen towel dusted with confectioners' sugar. Gently peel off the parchment paper and roll the cake up in the towel, starting from a short side.

6. 6

   For the filling, in a large bowl, beat the cream cheese and brown sugar until smooth. Beat in the vanilla, then fold in the whipped topping. Unroll the cooled cake and spread the filling evenly over the surface, leaving a 1/2-inch border. Reroll the cake, placing it seam-side down on a serving platter. Refrigerate for at least 1 hour before serving.

7. 7

   Just before serving, dust the cake with confectioners' sugar and drizzle with the caramel topping. Refrigerate any leftovers.