Ingredients:
- 4 egg whites
- 4 tablespoons cold water
- 200 g sugar
- 1 packet vanilla sugar
- 4 egg yolks
- 60 g flour
- 60 g cornstarch
- 1 teaspoon baking powder
- 30 g cocoa powder
- Some sugar for sprinkling
- 2 cups cream
- 2 packets vanilla sugar
- 2 packets cream stabilizer
- 2 bananas or 1 can of peaches
- Powdered sugar for dusting
Preparation:
- Beat the egg whites with the cold water until frothy. Then mix the sugar with the vanilla sugar and slowly sprinkle it in while beating. Continue beating for about 1 more minute. After that, slowly add the egg yolks one by one on a low setting.
- Mix the flour, cornstarch, cocoa, and baking powder and briefly stir it in on the lowest setting. Finish mixing with a spatula until everything is incorporated.
- Spread the batter on a baking sheet lined with parchment paper and bake in a preheated oven at 175–200°C (upper/lower heat) for about 10–12 minutes, until a skin has formed on the surface (test by pressing with a finger).
- Remove the baking sheet from the oven, sprinkle lightly with sugar, cover with a dish towel, place a cooling rack on top, and quickly flip it over. Peel off the parchment paper. Next, roll the cake up with the dish towel and let it cool.
- After about 1 hour, whip the cold cream. After about 30 seconds, sprinkle in the vanilla sugar mixed with cream stabilizer while continuing to whip until stiff.
- Then unroll the sponge cake and spread with the whipped cream. Distribute the chopped bananas (or drained and diced peaches) over the cream, and roll the cake back up. Dust with powdered sugar and chill well.
Enjoy your meal!