Taste good especially when it's warm...Try it you would definitely love it!
1. Separate eggs. Lightly grease a 15x10x1 inch jelly roll pan. Line bottom pan with waxed paper, grease the paper;
Cake:
In a separate bowl, Stir together flour,baking powder,and baking soda, set aside.
Cream Cheese Filling:
2. In a separate mixing bowl combine 1 8oz. pkg and 1/2 pkg. of cream cheese. Add 1/2 cup sugar and beat with mixer on medium speed until smooth, add 1 egg and 3 Tablespoons milk, beat thoroughly.
3. After preparing cream cheese filling pour cream cheese mix in the baking pan that you prepared pour mix over wax paper and set aside.
4. In a separate bowl beat the egg yolks and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Then gradually add 1/3 cup sugar, beating on high speed until sugar is dissolved. Stir in the banana's and nuts.
5. Thoroughly wash the beater well. In a large mixing bowl beat the egg whites, on medium speed and gradually add 1/2 cup sugar until soft peaks form. (peak is ready when holding beater down and peak holds without falling).
6.Carefully fold in egg yolk mixture listed on line #4 that you had already prepared. (Do not beat with beater).
7. Than carefully sprinkle Cake ingredients that you had prepared in the first stage on line #1, add it into the bowl mixture fold gently until combined. Gently spoon batter over filling in pan. Carefully spread evenly over filling.
8. Bake on 375 degrees 1 hour or until done
Allow cake to cool take out a piece of wax paper roll it out flat on a table or counter top, roll it out a little larger than your cake, flip cake carefully on to wax paper (Tip: May lay out wax paper on top of cake than use a cutting board or a large board lay it over the top of cake and wax paper hold it and flip it carefully,) peel off wax paper on top of cake, than slowly roll your cake. Starting from a short side, roll up the cake and filling until you rolled it completely, set it down on the seam side so it remains closed. Pour icing over cake you may also sprinkle more nuts on top of icing.
Cream Cheese Icing:
In a small mixing bowl combine 4oz. pkg. cream cheese, softened, and 1 tsp. vanilla; beat with electric mixer on medium speed until smooth. Gradually beat in 2 cups powdered sugar. Beat in enough milk to reach spreading consistency.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (230g) | ||
Recipe Makes: 10 Servings | ||
|
||
Calories: 764 | ||
Calories from Fat: 480 (63%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 53.3g | 71 % | |
Saturated Fat 27.6g | 138 % | |
Monounsaturated Fat 13.4g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 271.2mg | 83 % | |
Sodium 504mg | 17 % | |
Potassium 295.4mg | 8 % | |
Total Carbohydrate 63.2g | 19 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 62.3g | ||
Protein 12.1g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 764
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.