4 egg whites
4 EL Wasser, called
200 g sugar
1 sachet vanilla sugar
4 egg yolks
60 g flour
60 g corn starch
1 TL, gestr. Rear sprayer
30 g kakao powder
a little sugar for dusting
2 cups cream
2 sachets vanilla sugar
2 sachets strengthening cream
2 bananas or 1 can of peaches
Icing sugar for dusting

Preparation:

1. Simply beat the egg whites with cold water until frothy. Then mix the sugar with the vanilla sugar and slowly whisk it in while whisking. Whisk for about 1 minute. Then slowly add the egg yolks one by one over low heat.
2. Now mix the flour, cornstarch, cocoa and baking powder and mix briefly on the lowest speed. Finish with the spatula until everything is combined.
3. Now spread the dough out on a baking tray lined with baking paper and bake in a preheated oven at 175 – 200°C (top/bottom heat) for about 10-12 minutes; a skin should have formed on the dough (pressure heat).
4. Then remove the tray from the oven and sprinkle it finely with sugar, place a tea towel on top, place a rack on top and quickly turn it upside down, peel off the baking paper. Then roll the cake into a roll with the towel and let it cool.
5. After about 1 hour, whip the cold cream, after about 30 seconds add the vanilla sugar mixed with the cream, continuing to mix and then finish whipping.
6. Then roll up the sponge cake and spread it with cream. Distribute the finely chopped bananas on top (or the drained and diced peaches), roll the roll again. Sprinkle with icing sugar and let it cool well.
Enjoy!