How to make
Separate the yolks from the whites. Beat the yolks with the sugar, until a smooth cream is obtained.
Pour the melted and slightly cooled butter. Sift the flour and cocoa with a pinch of salt.
Add the dry mixture to the yolks. Beat the egg whites with a pinch of salt.
Carefully combine the two mixtures, by stirring slowly from the bottom to the top, so that the mixture does not lose its volume.
Line a baking tray (I used the one from the oven) with baking paper. Grease it lightly with melted butter. Pour the sponge cake mix and level it out.
Bake the cake layer at 390°F (200°C) for 5-8 minutes in a preheated oven with a fan. Take out the baked cake and immediately turn it over onto a cotton towel.
Remove the paper. Roll it up along with the cloth. Leave it to cool. If the cream you are going to whip is sweetened, do not add additional sugar.
If not, add 1.1 oz (30 g) of powdered sugar and beat very well.
Peel the bananas and pour the juice of one lemon over them. Leave them like that for a few minutes. Unroll the chilled sponge cake layer. Spread it generously with cream.
Put the bananas at one end and roll it up. Spread the remaining cream on the roll. Melt a piece of chocolate in a water bath. Decorate the sweet roll to your liking.
Enjoy!
