This was posted by Nelda Andrews ([EMAIL PROTECTED]) on Rhondas_Recipe_exchange
Prep: 40 mins. Bake: 15 mins. Oven: 375 F Cook: 1 hr. Yields: 10 servings. Take 
from the Better and Homes 75th (1930-2005) cookbook.

4 eggs
1/2 c. all purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1 recipe (follows) Cream Cheese Filling
1/2 tsp. vanilla
1/3 c. granulated sugar
1/2 c. mashed ripe banana (1 large)
1/2 c. finely chopped walnuts or pecans
1/2 c. granulated sugar
1 recipe (follows) Cream Cheese Icing

1. Separate eggs. Let stand at room temperature for 30 mins. Lightly grease a 
15x10x1 inch jelly roll or meatloaf pan. Line bottom with wax paper; grease the 
paper; set aside. For cake, stir together flour, baking powder, and baking 
soda; set aside.

2. Prepare Cream Cheese Filling; spread in the prepared pan. Set aside. For 
cake, in a small mixing bowl, beat the egg yolks and vanilla with an elec. 
mixer on high speed about 5 mins. or until thick and lemon colored. Gradually 
add the 1/3 c. sugar, beating on high speed until sugar is dissolved.. Stir in 
the banana and nuts.

3. Throughly wash the beaters. In a large mixing bowl beat, the egg whites on 
medium speed until soft peaks form (tips curl). Gradually add the 1/2 c. sugar, 
beating until stiff peaks form (tips stand straight). Fold yolk mixture into 
whites. Sprinkle flour mixture evenly over egg mixture; fold in gently just 
until combined. Gently spoon batter over filling in pan. Carefully spread 
evenly over filling.

4. Bake in a 375 F oven for 15 to 20 mins or until the cake springs back when 
lightly touched. Immediately loosen cake from pan and turn cake out onto a 
towel sprinkled with sifted powdered sugar. Carefully peel off waxed paper. 
Starting from a short side, roll cake into a spiral, using the towel as a 
guide; do not roll towel into cake. Cool on a wire rack. Spread top with Cream 
Cheese Icing. If desired, sprinkle with finely chopped nuts.

Cream Cheese Filling: In a mixing bowl combine one 8 oz. pkg. and one 3 oz. 
pkg. cream cheese, softened and 1/2 c. sugar. Beat with mixer on medium speed 
until smooth. Add 1 egg and 3 Tsp. milk; beat thouroughly.

Cream Cheese Icing: In a small mixing bowl, combine one 3 oz. pkg cream cheese, 
softened, and 1 tsp vanilla; beat with an elec. mixer on medium speed, until 
light and fluffy. Gradually beat in 2 cups sifted powdered sugar. Beat in 
enough milk (1 to 2 Tbsps) to reach spreading consistency.

Nutrition Facts per serving: 434 cal. 21 g total fat (10 g sat. fat), 150 mg 
cho, 204 mg sodium, 56 g carbo, 1 g fiber,  8 g pro.
Daily Values: 15% vit. A; 2% vit. C, 7% calcium, 7% iron
Exhanges: 3 1/2 Other Carb., 4 

Have a nice day!
Nelda D. Fairley 
Rhonda G in Missouri


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