INGREDIENTS

INSTRUCTIONS

FILLING
CAKE
Lightly grease a 15x10x1-inch baking pan. Line bottom with waxed paper;
grease paper. Set aside
FOR FILLING: In a small bowl combine cream cheese and sugar; beat with an
electric mixer on medium speed until smooth. Add whole egg and milk; beat
until combined. Spread in the prepared pan; set aside.
FOR CAKE: In a medium mixing bowl stir together flour, baking powder, and
baking soda; set aside.
In a small mixer bowl beat egg yolks and vanilla on medium speed about 5
minutes or until thick and lemon colored. Gradually add the 1/3 cup sugar,
beating until sugar is dissolved. Stir in banana and nuts.
Thoroughly 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 cup
sugar, beating on high speed until stiff peaks form (tips stand straight).
Fold yolk mixture into egg whites. Sprinkle the flour mixture evenly over
egg mixture; fold in just until blended.
Carefully spread the batter evenly over the filling in the pan. Bake in a
375 degree oven for 15-20 minutes or until the cake springs back when
lightly touched.
Immediately loosen the cake from sides of pan and turn out onto a towel
sprinkled with powdered sugar. Carefully peel off paper. Starting with
narrow end, roll up cake using towel as a guide. (Do not roll towel into
cake.) Cool completely on a wire rack.
Spread top with Cream Cheese Frosting #3 (there are other recipes in the
master file, if desired--#3 goes with this recipe). If desired, drizzle
with chocolate syrup. Makes 10 servings.
BETTER HOMES AND GARDENS, OCT 93
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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