Banana Roulade

For the banana roulade, line the baking tray with baking paper and preheat the oven to 190 °C (top and bottom heat).Separate the eggs. Sift flour, baking powder and cocoa. Beat egg yolks, powdered sugar, salt, vanilla sugar and grated lemon peel until foamy (at least 10 minutes). Slowly pour in Kronenöl Spezial with fine butter flavor while stirring constantly. Beat egg whites well, add granulated sugar, beat until creamy and fold into the mixture. Gently fold in flour mixture. Spread the mixture on the baking sheet and smooth with a palette. Bake on middle rack for about 10 minutes. Remove from oven and let cool. Remove the cooled sponge cake mixture from the baking sheet and turn out with the baked top side onto a fresh baking paper.For the cream, soak gelatin in cold water. Whip the cream and chill. Peel and finely chop bananas, add powdered sugar and lemon juice and puree finely with a hand blender. Heat rum and dissolve gelatine in it. Pour into the banana mixture and fold in whipped cream. Remove baking paper from the dough and spread cream on it. Turn the roulade in with the bottom baking paper and press firmly. For the garnish, whip the whipped cream and pour into a pastry bag with a smooth nozzle and decorate the banana roulade as desired. Sprinkle with Smarties if desired.

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