Chocolate Roulade with Bananas

Preheat the oven to 180 °C top/bottom heat. Line a baking sheet with parchment paper.

Prepare two large bowls. In one bowl, beat the 6 egg whites with a pinch of salt until stiff peaks form. In the second bowl, beat the 6 egg yolks with the cane sugar until a light cream forms. Stir in the lemon zest.

Mix the 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 maintain airiness.