Cocoa Sponge Cake Roulade with Powidl Jam Banana Pudding Filling

For the cocoa sponge cake roulade with powidl jam banana pudding filling, first bake the roulade. Preheat the oven to 180 degrees. Separate the eggs, beat the egg whites with the sugar until stiff, then stir in the yolks.

Finally, stir in the flour and cocoa powder. Spread on prepared baking sheet and bake for about 13 minutes. Remove from oven, turn out onto a clean tea towel, roll up and let cool.

Prepare the banana pudding according to package directions but with less sugar and let cool slightly – stirring often. Roll out the cocoa sponge roll, spread the powder jam on it, spread the banana pudding on top, roll up carefully and chill.

Preparation Tip:

Sprinkle the cocoa sponge cake with powidl jam banana pudding filling with powdered sugar before serving.

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