Chocolate Banana Roulade | Light & Fit
30 min
Under an hour
Knuspr-Küche
Ingredients
Price per portion:€ 0.71
Dough
Filling
Equipment
Preparation method
Preparation & Dough
1
Preheat the oven to 180 °C top/bottom heat. Line a baking sheet with baking paper.
2
Prepare two large bowls. Separate the eggs. In one bowl, beat the egg whites with a pinch of salt until stiff. In the second bowl, beat the egg yolks with the raw cane sugar until frothy and a light cream forms. Then stir in the lemon zest.
3
Mix spelt flour and baking cocoa and sift over the egg yolk mixture. Carefully fold in. Finally, gently fold in the egg whites in stages to keep the dough airy.
Chef's tip
For a particularly fine touch, after baking, you can invert the sponge cake onto a kitchen towel sprinkled with a little sugar and roll it up immediately to prevent cracks when filling later.
Nutritional values
Energy value
794.96 kJ190 kCalFats
8 gCarbohydrates
22 gProtein
7 gWe Also Recommend
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240 min
Under an hour
