It’s been many years since I last made this cake! This cake was a “must” on the table as long as my brother was present – this was his favorite one! And since he came over for winter holidays together with my nephews I will of course make it and surprise him with it. My youngest nephew and I made it together, and being the chefs we were also the lucky ones to get the end-parts – it was delicious! It’s still a success both for young and old ones. Enjoy!
2 dl sugar
1 tbsp. flour
½ dl corn flour
1 tsp. baking powder
2 tbsp. cocoa
Whisk eggs and sugar thick and fluffy. Mix all the dry ingredients and sift into egg/sugar mix and stir gently.
Cover the oven tray with greaseproof paper and poor the batter into it, gently spread the batter out to all corners.
Bake in pre-heated oven at 200 °C for 5-8 min.
When finished baked, take the cake out of the oven, slightly sprinkle sugar on top, lay an additional greaseproof paper on top, hold everything together and turn around. Remove the tray and greaseproof paper which the cake was baked on, and lay a moist cloth on top of the cake. This is to make sure that it doesn’t harden, because then it will be impossible to roll. Cool down.
6 dl whipping cream
2 tsp. vanilla sugar
Grated chocolate for decoration (I use milk chocolate for this)
Whip the cream together with vanilla sugar. Spread the cream over the cake, but save some for decoration. Slice the bananas in thin slices and put it on top of the cake and cream (long side). Roll the cake together, gently but firm. Place on a plate with the “seam” down. Decorate with the rest of the cream and sprinkle grated chocolate on top.