Beat egg yolks until thick and lemon colored; gradually beat in 3 T. (45 mL) of the sugar replacement.
Add vanilla extract.
Beat egg whites to soft peaks; gradually beat in the remaining sugar replacement; beat until stiff peaks form.
Fold yolks into whites.
Sift together cake flour, baking powder, and salt.
Fold into egg mixture.
Spread batter into 15 1/2 x 10 1/2 x 1 in. (39 x 25 x 3 cm) jelly roll pan (coated with vegetable cooking spray and lightly floured).
Bake at 375°F (190°C) for 10 to 15 minutes, or until done.
Loosen sides and turn out on towel lightly sprinkled with a mixture of flour and sugar replacement.
Roll up cake and towel from narrow end.
Cool completely; unroll.
Spread evenly with prepared banana pudding.
Roll up.
Frost with Chocolate Drizzle.