Vegetarian
Banana Roll with Cheesecake Filling

1. Begin by preheating your oven to 175°C. Line a 38x25x2.5 cm baking pan with parchment paper

2. To make the cheesecake filling, beat the Baladna cream cheese and 1/2 cup of sugar in a medium bowl until smooth. Beat in the egg, Baladna milk, and vanilla extract until well combined. Set aside.

3. In a small bowl, whisk together the flour, baking powder, and baking soda.

4. In a large bowl, beat the egg yolks and 1 teaspoon of vanilla with 1/3 cup of sugar until thick and pale. Beat in the mashed banana.

5. In a separate large bowl, beat the egg whites until stiff peaks form. Gradually add the remaining 1/2 cup of sugar, beating until stiff peaks form.

6. Gently fold the flour mixture into the egg yolk mixture, followed by the egg white mixture, until well combined.

7. Spread the batter evenly into the prepared pan.

8. Dollop spoonfuls of the cheesecake filling evenly over the top of the batter. Use a knife or spatula to swirl the cheesecake filling into the batter.

9. Bake the cake for 13-15 minutes, or until it is set and a toothpick inserted into the center comes out clean.

10. Meanwhile, lay out a clean dish towel on the counter and sprinkle it with powdered sugar.

11. When the cake is done, immediately turn it out onto the prepared dish towel. Carefully peel off the parchment paper.

12. Roll the cake up in the towel, starting from one of the short ends. Place the rolled cake on a wire rack to cool completely.

13. When the cake is cool, unroll it and spread the cheesecake filling over the top, leaving a 1-inch border around the edges.

14. Roll the cake back up, then wrap it in plastic wrap and chill it in the fridge until ready to serve. 

When you're ready to serve the cake, sprinkle the top with powdered sugar and slice it into pieces to serve. Enjoy!