Banana Roulade With Hazelnut Cream

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Roulade [roo-LAHD] refers to a sponge cake that's rolled jelly roll fashion with a creamy filling. use very ripe bananas for this recipe to ensure a moist cake.
== Ingredients ==
* 1/4 cup chopped hazelnuts
* Cooking spray
* 1 tablespoon all-purpose flour
* 1 1/2 cups all-purpose flour
* 6 large egg yolks
* 1 cup granulated sugar, divided
* 1 1/2 cup mashed ripe banana (about 3 bananas)
* 6 large egg whites
* 2 tablespoons powdered sugar, divided
* 1/2 cup (4 ounces) 1/3-less-fat cream cheese
* 1/4 cup hazelnut-chocolate spread
* 1 teaspoon vanilla extract
* 1 1/2 cups powdered sugar, sifted
== Directions ==
# Preheat oven to 375°.
# Place hazelnuts on a baking sheet.
# Bake at 375° for 8 minutes or until lightly browned.
# Turn nuts out onto a towel.
# Roll up towel; rub off skins.
# Cool.
# Place nuts in a food processor; process until finely ground.
# Increase oven temperature to 400°.
# Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with wax paper.
# Coat wax paper with cooking spray; dust with 1 tablespoon flour.
# Lightly spoon 1 1/2 cups flour into dry measuring cups, and level with a knife.
# Combine flour and nuts, stirring well with a whisk.
# Beat egg yolks in a large bowl with a mixer at high speed 4 minutes.
# Add 1/3 cup granulated sugar, beating until thick and pale (about 2 minutes).
# Add flour mixture, beating just until combined.
# Stir in banana.
# Beat egg whites with a mixer at high speed until soft peaks form.
# Gently stir one-fourth of egg white mixture into banana mixture; gently fold in remaining egg white mixture.
# Gently spread batter into prepared pan.
# Bake at 400° for 12 minutes or until cake springs back when touched lightly in center.
# Loosed cake from side of pan; turn out onto a dishtowel dusted with 1 tablespoon powdered sugar.
# Carefully peel off wax paper; cool cake 1 minute.
# Starting at a long end, roll up cake and towel together.
# Place, seam side down, on a wire rack; cool completely.
# Combine cream cheese, hazelnut-chocolate spread, and vanilla; beat with a mixer at medium speed until smooth.
# Gradually add 1 1/2 cups powdered sugar, beating just until blended.
# Unroll cake carefully, and remove towel.
# Spread cream cheese mixture over cake, leaving a 1/2-inch border.
# Reroll cake, and place, seam side down, on a platter.
# Cover and chill 2 hours. 
# Sprinkle with 1 tablespoon powdered sugar.
# Cut cake into 14 slices.
Yield: 14 servings
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:French Recipes
Category:French Desserts
Category:Cake Recipes
Category:Banana Desserts
Category:Hazelnut Recipes
Category:Nut Recipes
Category:Cooking spray Recipes
Category:Flour Recipes
Category:Egg yolk Recipes
Category:Granulated sugar Recipes
Category:Sugar Recipes
Category:Banana Recipes
Category:Egg white Recipes
Category:Egg Recipes
Category:Powdered Sugar Recipes
Category:Cream cheese Recipes
Category:Chocolate-hazelnut spread Recipes
Category:Vanilla Recipes
Category:Vanilla extract Recipes
Category:Healthy Recipes
Category:Healthy Desserts
Category:Chocolate Recipes
Category:Baking Recipes