Chocolate Roulade with Bananas and Quark Cream

Preheat the oven to 180 °C top/bottom heat. Line a baking sheet with baking paper.

Prepare two large bowls. In the first bowl, beat the egg whites with a pinch of salt until stiff. In the second bowl, beat the egg yolks with the cane sugar until frothy and a light mixture forms. Then stir in the lemon zest.

Sieve the spelt flour and baking cocoa into the egg yolk mixture and carefully combine. Finally, gently fold in the egg whites in stages to keep the dough light and airy.