BANANA NUT ROLL

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.