Ingredients:

1 cup Plain Flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

2 eggs

3/4 cup sugar, divided

1/2 cup mashed ripe banana (about 1 medium)

1 teaspoon vanilla extract

3 egg whites

1 tablespoon confectioners' sugar / caster sugar

4 ounces reduced-fat cream cheese (filling)

1/2 cup packed brown sugar (filling)

1/2 teaspoon vanilla extract (filling)

1 tablespoon confectioners' sugar / caster sugar (topping)

2 tablespoon fat-free caramel ice cream topping (topping)

Directions:

1. Preheat oven to 375 degrees.

2. Spray a 15 in. x 10 in. x 1 in. baking pan with nonstick cooking spray, line with parchment paper and spray the top of the parchment paper with nonstick cooking spray. Set aside.

3. 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 and vanilla.

4. In a small mixing bowl, beat egg whites on medium speed until soft peaks form. To the egg whites 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 the prepared pan.

5. Bake for 10-12 minutes or until cake springs back when lightly touched. Cool 5 minutes and run a knife around the edges to loosen. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off parchment paper.

6. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack. Once the roll is cooled, unroll the cake. Because the cake has cooled in a rolled position it will easily re-roll.

7. For the 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 evenly spread the filling. Roll back up.

8. For the topping. Sprinkle with confectioners' sugar and drizzle caramel ice cream topping. Store in the refrigerator.

Bon Appetit!