Peel the bananas. Puree with the zest of the lemon and a few drops of lemon juice.
Separate the egg white and the yolks.
Beat the yolks with the banana puree and flour until smooth. Beat the egg whites into firm egg whites and carefully fold into the batter.
Place the mixture on a baking sheet lined with baking paper or in a 26 cm springform pan, grease the edge, distribute it evenly and smooth it out.
Bake the biscuit on the middle rack. The baking time varies greatly depending on the baking pan and the thickness of the dough. It is best to regularly check the dough`s cooking level with the stick test after 15 minutes of baking time.
Remove the finished sponge cake from the baking paper while it is still warm and process further as desired.
Tips: For a Swiss roll, carefully roll up the still warm sponge cake in a tea towel, fix it and allow it to cool completely. Then carefully roll out, fill as desired, roll up, fix and let it rest for a while.
You can also top the dough with fruits before baking. But it`s best to choose a baking pan that is smaller than a baking sheet so that the dough becomes thicker. Danger! the biscuit shrinks as it cools. Please take this into account for cake bases.
You can find recipes for sweet spreads to fill the Swiss rolls and cake ideas, only with the sweetness of fruit, on my profile.
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