Sponge Cake Roulade with Banana Cream and Jam

For the sponge cake roulade, separate the eggs. Beat the egg yolks with the sugar for a few minutes until very foamy. Beat the egg whites until stiff.

Gently fold the snow and flour into the egg yolk and sugar mixture. Spread the dough evenly on a baking tray lined with baking paper.

Bake in the preheated oven at 200 °C for about 15 minutes, depending on the stove at top and bottom heat. The dough must not become hard, otherwise the roulade can no longer be rolled!!!

Turn the finished sponge out onto a clean tea towel, carefully peel off the baking paper and immediately roll it up with the tea towel. Allow to cool.

In the meantime, whip the whipped cream with the cream stiffener until stiff. Mix the curd with the raw cane sugar and vanilla sugar until smooth. Strain the bananas with a blender and add to the curd.

Now carefully stir in the whipped cream. The amount of sugar depends on the sweetness of the bananas, mix in some more sugar if needed. Carefully roll out the sponge cake again.

First spread with currant jam not too thinly and then spread the cream evenly on top and roll the whole thing up again.

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