CARAMEL BANANA CAKE ROLL
Our Test Kitchen came up with this sunny cake roll that's bursting with fresh banana goodness. The light creamy caramel filling complements the tender sponge cake nicely. As special and impressive as it looks, the delightful dessert isn't difficult to put together.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 269 calories, Fat 4g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 342mg sodium, Carbohydrate 54g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
CARAMEL BANANA CAKE ROLL RECIPE - (4.3/5)
Provided by francesn
Number Of Ingredients 18
Steps:
- Line a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray with waxed paper and coat the paper with non stick cooking spray; set aside. Combine the flour, baking soda, salt and baking powder. In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel. In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form. Add flour mixture to banana mixture; mix gently until combined. Fold in egg white mixture. Spread into prepared pan. Bake at 375 degrees for 10-12 minutes or until cake springs back when lightly touched. Cool 5 minutes. Turn cake onto a kitchen towel dusted with confectioners sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack Once the roll is cooled, un roll the cake. Because the cake has cooled in a rolled position it will easily re roll. (filling) In a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved. Beat in vanilla; fold in the whipped topping. Unroll cake and spread the filling. Roll back up, sprinkle with confectioners' sugar and drizzle caramel ice cream topping.
CARAMEL BANANA CAKE ROLL
Make and share this Caramel Banana Cake Roll recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Line a 15x10x1" jelly roll pan coated with nonstick spray with wax paper and coat the paper with nonstick spray; set aside.
- Combine the flour, baking soda, salt and baking powder.
- In a large mixing bowl,beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel.
- In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, a tablespoon at a time on high until stiff peaks form.
- Add flour mixture to banana mixture, mix gently until combined. Fold in egg white mixture.
- Spread into prepared pan. Bake at 375* for 10-12 minutes or until cake springs back when lightly touched.
- Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off wax paper.
- Roll up cake in towel jelly roll style, starting with a short side. Cool completely ona wire rack.
- For filling, in a mixing bowl, beat cream cheese and brown sugar till smooth and sugar is dissolved. Beat in vanilla; fold in whipped topping.
- Unroll cake, spread filling over cake to within 1/2" of edge.
- Roll up again, place seam side down on serving platter.
- Cover and refrigerate at least 1 hour before serving.
- Before serving, lightly sprinkle with confectioner's sugar, then drizzle with ice cream topping.
Nutrition Facts : Calories 287.3, Fat 6, SaturatedFat 3.6, Cholesterol 63.8, Sodium 342.6, Carbohydrate 52.6, Fiber 0.6, Sugar 37.6, Protein 6.1
CARAMEL BANANA CAKE ROLL
Our Test Kitchen came up with this sunny cake roll that's bursting with fresh banana goodness. The light creamy caramel filling complements the tender sponge cake nicely. As special and impressive as it looks, the delightful dessert isn't difficult to put together.
Provided by Allrecipes Member
Time 45m
Yield 8
Number Of Ingredients 17
Steps:
- Line a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray with waxed paper and coat the paper with nonstick cooking spray; set aside.
- Combine the flour, baking soda, salt and baking powder. In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel. In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form. Add flour mixture to banana mixture; mix gently until combined. Fold in egg white mixture.
- Spread into prepared pan. Bake at 375 degrees F for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
- For filling, in a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved. 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. Before serving, sprinkle with confectioners' sugar, then drizzle with ice cream topping. Refrigerate leftovers.
Nutrition Facts : Calories 298.2 calories, Carbohydrate 59.2 g, Cholesterol 54.5 mg, Fat 3.9 g, Fiber 0.7 g, Protein 6.2 g, SaturatedFat 2 g, Sodium 320.6 mg, Sugar 39.5 g
YUMMY BANANA CAKE ROLL
If you're looking to try something a little different with those overripe bananas sitting in your fruit basket, how about a banana roll? Banana sponge cake spread with a thick cream cheese filling rolled up into one yummy package - what's not to love?
Provided by ChamoritaMomma
Categories Dessert
Time 45m
Yield 1 Roll, 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. Grease a 15×10 inch jelly-roll pan; line with parchment paper. Grease and flour paper; set aside. Spread out a clean, thin dish towel on the counter (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer).
- In a small bowl, whisk together flour, baking powder, baking soda. In a large bowl combine eggs and sugar; beat until thickened. Add bananas and vanilla; beat until well mixed. Stir in flour mixture into egg mixture. Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.
- Bake for 13-15 minutes or until center springs back when lightly touched.
- Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack, at least an hour.
- When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter, and both extracts in small mixer bowl until smooth.
- When cake has cooled completely, unroll and spread with filling, then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least one hour but overnight is best.
- To serve, unwrap cake and place on a platter. Sprinkle with powdered sugar if desired, cut into slices.
Nutrition Facts : Calories 288.3, Fat 13.6, SaturatedFat 7.7, Cholesterol 82.6, Sodium 246, Carbohydrate 39, Fiber 0.5, Sugar 31.2, Protein 3.7
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