For the sponge:
2 large eggs, room temperature
1 cup brown sugar, divided
2 teaspoons vanilla extract
1/2 cup Namaste Sorghum Flour
1/4 cup Namaste Foods Brown Rice Flour
1/4 cup Namaste Tapioca Flour
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 medium ripe banana, mashed
For the filling4 ounces of cream cheese
8 ounces whipping cream
1 teaspoon vanilla extract
2 medium bananas, chopped plus one more for garnish
For the sponge
Preheat the oven to 375°F. Line a jelly roll pan with parchment paper; grease the paper and set aside.
In a large bowl, beat 3 whole eggs on high speed until thick and lemon-colored. Gradually beat in 1/2 cup brown sugar, followed by vanilla.
Sift flours, xanthan gum, baking soda, salt and baking powder together. gradually add to egg mixture and mix well. Stir in banana.
In a large bowl with clean beaters, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form.
Gradually fold into batter. Spread evenly into prepared pan. Bake at 375° for 12-14 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
Invert onto a kitchen towel dusted with confectioners' sugar. Remove parchment paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
For the filling
- For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in vanilla.
- Gradually beat in in whipping cream.
- Unroll cake; spread filling over cake. Arrange chopped bananas evenly over filling.
- Roll up and place the seam side down onto a flat plate or platter. Pipe more filling onto the top of the roll and decorate with more sliced bananas. Refrigerate for at least 1 hour before serving.