Banana Nut Roll
Ingredients:
- cream cheese, soft - 11 ounces
- sugar - 1/2 cup
- egg - 1
- milk - 3 T
- eggs, separated (remove from refrigerator 30 minutes before using) - 4
- flour - 1/2 cup
- baking powder - 1/2 t
- baking soda - 1/4 t
- vanilla extract - 1/2 t
- sugar - 1/3 cup
- banana, mashed - 1 large
- chopped pecans - 1/2 cup
- sugar - 1/2 cup
- cream cheese - 3 ounces
- vanilla - 1 t
- powdered sugar - 2 cups
- milk - 1 - 2 T
- salt - dash
- chopped pecans - for garnish
Instructions:
Spray Pam in a 10 x 15 inch pan, line with wax paper and spray again.
In a bowl beat 11 ounces cream cheese and 1/2 cup sugar together, add egg and 3 T milk. Beat until smooth. Evenly pour into prepared pan; set aside.
In a bowl mix together flour, baking powder and baking soda; set aside.
In a bowl beat egg yolks and 1/2 t vanilla on medium until lemon yellow color and fluffy (about 6 minutes). Add 1/3 c sugar and beat until the sugar is dissolved, stir in banana and 1/2 cup pecans.
In a bowl beat egg whites on medium until soft peaks form. Add 1/2 c sugar and continue beating until stiff peaks form. Gently fold yolk mixture into the egg whites. Evenly sprinkle flour mixture on top and fold together.
Drop by spoonful's on top of the cream cheese filling in the pan and gently spread over the top (try not to disturb the filling). Bake in preheataed 375 degree oven for 15 minutes.
Immediately turn out cake onto a clean dish towel sprinkled with powdered sugar. Remove wax paper and immediately roll the cake, starting with the short edge. Place on a wire rack and cool before frosting.
Cream cheese frosting -- in a bowl beat 3 ounces cream cheese and 1 t vanilla together. Add dash of salt, powdered sugar and just enough milk 1 - 2 T to reach spreading consistency. Frost the top of the cake and garnish with chopped pecans.
