Banana Roulade with Hazelnut Cream

Ingredients

• 1.5 cups banana ripe mashed ( 3 bananas)
• 0.3 cup hazelnut-chocolate spread (such as Nutella)
• 6 large egg whites 
• 6 large egg yolks 
• 1 tablespoon flour all-purpose
• 1.5 cups flour all-purpose
• 1 cup granulated sugar divided
• 0.3 cup hazelnuts chopped
• 1.5 cups powdered sugar sifted
• 2 tablespoons powdered sugar divided
• 1 teaspoon vanilla extract 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• knife
• whisk
• wire rack
• blender
• wax paper
• measuring cup

Directions

1. Preheat oven to 37
2. Place hazelnuts on a baking sheet.
3. Bake at 375 for 8 minutes or until lightly browned. Turn nuts out onto a towel.
4. Roll up towel; rub off skins. Cool.
5. Place nuts in a food processor; process until finely ground.
6. Increase oven temperature to 40
7. 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.
8. Lightly spoon 1 1/2 cups flour into dry measuring cups, and level with a knife.
9. Combine flour and nuts, stirring well with a whisk. Beat egg yolks in a large bowl with a mixer at high speed for 4 minutes.
10. Add 1/3 cup granulated sugar, beating until thick and pale (about 2 minutes).
11. Add flour mixture, beating just until combined. Stir in banana.
12. Beat egg whites with a mixer at high speed until soft peaks form. Gradually add 2/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into banana mixture; gently fold in remaining egg white mixture.
13. Gently spread batter into prepared pan.
14. Bake at 400 for 12 minutes or until cake springs back when touched lightly in center. Loosen cake from sides of pan; turn out onto a dishtowel dusted with 1 tablespoon powdered sugar.
15. Carefully peel off wax paper; cool cake 1 minute. Starting at a long end, roll up cake and towel together.
16. Place, seam side down, on a wire rack; cool completely.
17. 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.
18. Unroll the cake carefully, and remove towel.
19. Spread the cream cheese mixture over the cake, leaving a 1/2-inch border around outside edges.
20. Reroll the cake, and place, seam side down, on a platter. Cover and chill 2 hours.
21. Sprinkle with 1 tablespoon powdered sugar.
22. Cut cake into 14 slices.