Yield: 10 Servings
|1 pack||(8-oz) cream cheese; softened|
|1 pack||(3-oz) cream cheese; softened|
|½ cup||All-purpose flour|
|½ teaspoon||Baking powder|
|¼ teaspoon||Baking soda|
|1 large||Banana; mashed (about 1/2 cup per banana)|
|½ cup||Finely chopped walnuts or pecans|
|1||Recipe cream cheese frosting #3|
|Chocolate-flavored syrup (optional)|
Lightly grease a 15x10x1-inch baking pan. Line bottom with waxed paper; grease paper. Set aside
FOR FILLING: In a small bowl combine cream cheese and sugar; beat with an electric mixer on medium speed until smooth. Add whole egg and milk; beat until combined. Spread in the prepared pan; set aside.
FOR CAKE: In a medium mixing bowl stir together flour, baking powder, and baking soda; set aside.
In a small mixer bowl beat egg yolks and vanilla on medium speed about 5 minutes or until thick and lemon colored. Gradually add the ⅓ cup sugar, beating until sugar is dissolved. Stir in banana and nuts.
Thoroughly wash the beaters. In a large mixing bowl beat the egg whites on medium speed until soft peaks form (tips curl). Gradually add the ½ cup sugar, beating on high speed until stiff peaks form (tips stand straight).
Fold yolk mixture into egg whites. Sprinkle the flour mixture evenly over egg mixture; fold in just until blended.
Carefully spread the batter evenly over the filling in the pan. Bake in a 375 degree oven for 15-20 minutes or until the cake springs back when lightly touched.
Immediately loosen the cake from sides of pan and turn out onto a towel sprinkled with powdered sugar. Carefully peel off paper. Starting with narrow end, roll up cake using towel as a guide. (Do not roll towel into cake.) Cool completely on a wire rack.
Spread top with Cream Cheese Frosting #3 (there are other recipes in the master file, if desired--#3 goes with this recipe). If desired, drizzle with chocolate syrup. Makes 10 servings.
BETTER HOMES AND GARDENS, OCT 93 From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .