Tuesday, January 15, 2019

Lightened Up Banana Split Cake Roll

Lightened Up Banana Split Cake Roll


  • 5 egg whites
  • 3 egg yolks
  • Nonstick cooking spray
  • 1/2 cup sifted cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract (I substituted 1 teaspoon of Nielsen-Massey vanilla bean paste for a more intense vanilla flavor)
  • 1/2 cup granulated sugar (I used Erythritol )
  • 1 1/2 cups fat-free milk
  • 1 4- serving-size package fat-free sugar-free reduced-calorie vanilla instant pudding mix
  • 1 cup sugar-free whipped dessert topping (I made my own whipped cream)
  • 2 medium bananassliced
  • 4-6 large fresh strawberriessliced
  • 2 tablespoons unsweetened chocolate ganache or sugar-free chocolate-flavor syrup


  1. For cake
  2. Place egg whites in a large bowl and egg yolks in a medium bowl; let stand at room temperature for 30 minutes. Meanwhile, coat a 15x10x1-inch baking pan with cooking spray. Line bottom of pan with parchment paper. Coat parchment paper with cooking spray; set aside. In a small bowl stir together cake flour, baking powder, and salt; set aside.
  3. Heat oven to 350 degrees F. Add vanilla to egg yolks; beat with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Gradually beat in 1/4 cup of the sugar, beating on high speed until sugar is almost dissolved. Sprinkle flour mixture over egg yolk mixture; use a spoon or mixing spatula to gently fold in the flour, just until combined. Thoroughly wash beaters. Beat egg whites in a very clean bowl with an electric mixer on medium speed until soft peaks form (tips curl). Gradually beat in the remaining 1/4 cup sugar, beating until stiff peaks form (tips stand straight). Fold 1/2 cup of the beaten egg whites into the egg yolk mixture to lighten. Fold in the remaining egg whites. Spread batter evenly in prepared pan.
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  6. Full instructions: Click here