Sponge Cake Roulade with Banana Cream

For the sponge cake roulade, separate the eggs. Beat the egg yolks with the sugar and vanilla sugar and the Chai-Küsschen spice for a few minutes until very foamy. Beat the egg whites until stiff.

Gently fold the whites and flour into the egg yolk-sugar mixture. Put 2 – 3 tablespoons of the batter on the side and mix with about 1 teaspoon of cocoa. Spread the remaining dough evenly on a baking tray lined with baking paper and decorate with the colored dough.

To do this, put a few blobs on the dough and draw a pattern with e.g. spoon handle. Bake in the preheated oven at 200 °C for about 15 minutes, depending on the oven, using top and bottom heat. The dough must not become too hard!

Turn the finished sponge out onto a clean tea towel, carefully peel off the baking paper and immediately roll up with the tea towel. Allow to cool. In the meantime, whip the cream with the cream stiffener until stiff.

Stir the curd with the coconut blossom sugar and vanilla sugar until smooth. Mash 2 bananas well with a fork 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. Cut 1 banana into small cubes and mix with a teaspoon of Chai Küsschen spice.

Carefully roll out the roulade and spread the cream evenly on it and then spread the banana pieces on top (best where the roulade is started to roll together again) and fold the whole thing back into the roulade.

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