Banana Split Cake Roll

1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease and lightly flour paper. Set aside. In a small bowl stir together flour, baking powder, salt, nutmeg, and cinnamon; set aside.

2. Preheat oven to 375°F. In a large mixing bowl beat eggs with an electric mixer on high speed for 5 minutes. Gradually add the granulated sugar, beating until well mixed. Stir in mashed bananas and lemon juice. Fold flour mixture into banana mixture. Spread batter evenly in prepared pan.

3. Bake about 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Slowly peel off waxed paper. Starting from a short side, roll up towel and cake into a spiral. Cool on a wire rack for 1 hour. Meanwhile, prepare Strawberry Cream Cheese Filling.

4. Unroll cake; remove towel. Spread Strawberry Cream Cheese Filling over cake to within 1 inch of edges. Roll up cake and filling into a spiral. Trim ends. Cover and chill for 2 to 48 hours before serving. If desired, just before serving, drizzle cake roll with chocolate syrup and/or garnish whole cake with whipped topping. If desired, serve with maraschino cherries.

Strawberry Cream Cheese Filling

1. In a small bowl, beat cream cheese with an electric mixer until smooth. Add 1/2 cup of the frozen light whipped dessert topping; fold in until well mixed. Fold in remaining 1/2 cup frozen light whipped dessert topping, thawed. Fold in fresh strawberries.

Rolling up a warm cake and letting it cool before filling keeps the cake from cracking once it's rolled up with the filling. Roll it in a clean, lint-free kitchen towel that's dusted with powdered sugar so it doesn't stick to itself.