Banana cake roll with chocolate whipped cream

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1. Prepare the cream filling first. Heat the heavy whipping cream, but do not let it boil. Remove from the heat, add the chocolate, and stir until melted. Let cool completely, then whip with an electric mixer.

2. Preheat the oven to 200 °C (400 °F). Line a 30 × 38 cm baking pan with parchment paper.

3. Separate the eggs. Beat the egg whites with 4 tbsp cold water and the salt until stiff peaks form. Beat the yolks with the sugar until pale and fluffy, then stir in the flour mixed with the cornstarch and baking powder. Mix the batter thoroughly until no lumps remain.

4. Gently fold the beaten egg whites into the yolk mixture. Set aside 5 tbsp of batter and stir the cocoa powder into it. Pour the plain batter into the prepared pan, then spoon the cocoa batter over it to create marbled patches.

5. Bake for approximately 10 minutes. Remove the sponge from the oven and immediately turn it out onto a damp kitchen towel dusted with powdered sugar. Roll it up with the towel and let cool, about 1 hour.

6. Peel the bananas, cut them in half lengthwise, and drizzle with lemon juice to prevent browning. Unroll the cooled sponge, spread with the chocolate cream, and arrange the bananas on top. Roll it up again, press gently, and refrigerate until set.

7. Cut the cake roll into slices and serve.

Tip: You can prepare the chocolate cream the night before; it needs several hours in the refrigerator to chill thoroughly before whipping.

This recipe was translated from the Slovak original: Kakaová roláda s banánmi a čokoládovým krémom