Banana Sponge Cake Roll

A great cake recipe for any occasion:

For the sponge, beat eggs and sugar in a hot water bath until thick and creamy. Sift flour, cornstarch and baking powder over the top, stir in. Cover the baking tray with parchment paper. Spread half of the sponge mixture on half of the tray. Sift cocoa powder over the rest of the sponge mixture, fold in, spread on the other half of the baking sheet. Bake in the oven (electric oven: 175 °C / convection oven: 150 °C / gas: level 2) for 15 minutes. Remove from the oven and turn out onto a damp, sugar-sprinkled plate. Carefully remove the parchment paper on the spot. Roll up the sponge cake with the tea towel and cool on a cooling rack. Soak the gelatine. Stir 2 tablespoons each milk and sugar with the pudding powder until smooth. Bring remaining milk to a boil. Stir in whisked pudding powder, bring to a boil. Cool slightly, let the squeezed gelatine melt in it. Remove peel from bananas, sprinkle with juice of one lemon, mash, fold into pudding. Chill until the mixture begins to firm up. Whip cream and remaining sugar until stiff, fold into pudding except for a little bit for garnish. Unroll sponge, spread banana cream on top, roll up from the cocoa side. Leave to cool again for half an hour. Pipe remaining whipped cream on the roll. Decorate with jelly bananas.

Dust with powdered sugar and cocoa. Sprinkle with chocolate.

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