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Chocolate and Banana Sponge RollTheWorldWideGourmet.com

Flavors of Spain

Total time: 15 to 30 min

Prep. time: At least 20 minutes
Cooking time: About 7-8 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:178.2 kcal

Proteins:4.2 g

Fats:8 g

Carbohydrate:25.8 g

Fibers:2.6 g

Sugar:13 g

Cholesterol:82.8 mg

Sodium:29.5 mg

Calcium:32 mg

Energy:449 kcal

Proteins:10.6 g

Fats:20.1 g

Carbohydrate:64.9 g

Fibers:6.6 g

Sugar:32.8 g

Cholesterol:208.6 mg

Sodium:74.4 mg

Calcium:80.7 mg

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INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

*Sponge

4

eggs

100

g

sugar

100

g

flour

50

g

bitter cocoa powder

lemon zest

*Filling

4

bananas

250

ml

heavy cream, whipped

lemon juice

fondant chocolate, chopped

*Garnish

icing sugar

grated fondant chocolate

METHOD

Making the sponge

  1. Using an electric mixer, beat the whole eggs with the sugar and lemon zest until thick and foamy. Remove the beaters and, by hand, fold in the flour sifted together with the cocoa.
  2. Spread the batter on a baking sheet covered with greased and floured paper, and bake in a 175° C (350° F) oven for 7-8 minutes.
  3. Carefully turn the hot cake over onto a damp kitchen towel, sprinkle with sugar and then roll it up to give it its shape.
  4. When cooled, unroll, fill with the cream filling (below), and roll up again.
  5. Cut the ends on the diagonal, sprinkle with icing sugar and serve with grated chocolate.

Making the filling

  1. Crush the bananas with the lemon juice and fold into the whipped cream along with the small pieces of chocolate.

SOMMELIER

Chocolate - difficult to pair with wine - and the perfumed ripe banana demand a wine with character such as a red D.O. Jumilla made from the Monastrell grape, with notes of raisins, jam and dried fruit, which contrast with the dry tannins to avoid a sickly sensation.

CHEF'S NOTES

This classic of Spanish pastry, called brazo de gitano, consists of a rolled thin biscuit, a kind of sponge cake, filled with cream. In this variation, chocolate biscuit is used, an ingredient which pairs perfectly with the filling of Canary Island banana: a delicious medium-sized fruit with yellow skin flecked with dark spots. Picked when ripe - that is, whole and yellow - it is unrivalled by its larger cousins from other regions.



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