Summary

Ingredients

• 4 egg (s)
• 4 tablespoon water, hot
• 100 g suar
• 70 grams flour
• 35 g cornstarch
• 1 pinch baking powder
• 80 g Nutella
• 1 banana (s)
• 200 ml cream
• 2 tablespoon coffee (cappuccino, instant)
• 2 teaspoons cream stabilizer
• 1 pinch (s) salt
• possibly powdered sugar

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Instructions

1. Separate the eggs for the sponge cake. Mix egg yolks with sugar and hot water until very frothy (approx. 5 minutes). Beat egg whites with a pinch of salt until stiff and pour onto the egg yolk mixture. Mix the flour, cornstarch and baking powder and sieve on the egg white. Mix well with the egg yolk mixture. Then place on a baking sheet and cook at 175 ° C (top / bottom heat, no convection) for approx. Bake for 12-15 minutes.
2. Turn the sheet of dough out onto a sugar-sprinkled tea towel and peel off the baking paper. Roll up the plate and let cool down a little.
3. Then open the roll again. Heat the Nutella and spread it on the plate. Cut the banana into small pieces and spread them on the cake. Whip the cream with the whipped cream and cappuccino powder until stiff and pour onto the bananas. Roll up the roll again and decorate with a little powdered sugar if necessary.