Caramel Banana-Cream Roll

Ingredients

Spongecake Roll

• 4 large eggs, at room temperature
• 2/3 cup sugar
• 1 tsp. vanilla extract
• 2/3 cup flour
• 1/4 cup confectioners' sugar

Caramel Banana-Cream Filling

• 1 2/3 cups cold milk
• 1 box instant vanilla pudding and pie filling
• 3/4 cup caramel or butterscotch topping (from a jar)
• 1 1/2 medium size ripe bananas
• For garnish: caramel or butterscotch topping and banana slices

Directions

Heat oven to 350 degrees F. Grease bottom and sides of jellyroll pan. Line with waxed paper. Grease paper. Beat eggs and sugar in large bowl with electric mixer on high 8-10 minutes until very thick and tripled in volume. Beat in vanilla. Sprinkle flour over top. Fold in gently with a rubber spatula just until blended.

Spread batter in pan. Bake 13-15 minutes until cake is golden around edges. Cool in pan on wire rack 10 minutes or until pan can be handled without pot holders.

Meanwhile lay a cloth kitchen towel on countertop. Sprinkle evenly with confectioners' sugar that has been put through a strainer. Invert cake on towel and remove pan. Peel off waxed paper. Roll up cake and towel from a narrow end of cake. Cake must be at room temperature before you unroll and fill.

For Filling: Beat milk and pudding mix as directed on package. Refrigerate 45 minutes to one hour until set. Stir topping in a small saucepan over medium low heat until warm.

When ready to fill, unroll. Spread filling to within 1 inch of all sides. Re-roll gently, starting at same end as when cake was originally rolled.

Unroll cake. Brush with 1/2 cup topping. Spread with pudding. Slice bananas evenly over pudding. Drizzle with 1/4 cup topping. Re-roll cake, and transfer to serving platter. Spoon topping along top of roll, letting it run down the sides.

May be refrigerated up to 1 hour. Just before serving, cut and arrange banana slices on top. Slice with a serrated knife.

By Robin from Washington, IA