Swiss roll with Nutella and cappuccino cream

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water, hot
• 100 g sugar
• 70 g flour
• 35 g cornstarch
• 1 pinch of baking powder
• 80g Nutella
• 1 banana(s)
• 200 ml cream
• 2 tbsp coffee (cappuccino, instant)
• 2 tsp cream stiffener
• 1 pinch of salt
• possibly powdered sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the sponge cake, separate the eggs. Beat the egg yolks with sugar and hot water until very frothy (about 5 minutes). Beat the egg whites with a pinch of salt until stiff and add to the egg yolk mixture. Mix the flour, cornstarch, and baking powder and sift them onto the egg whites. Mix well with the egg yolk mixture. Then place on a baking tray and bake at 175°C (top/bottom heat, no fan) for about 12-15 minutes. Turn the dough out onto a tea towel sprinkled with sugar and peel off the baking paper. Roll up the sheet and let it cool slightly. Then open the roll again. Warm the Nutella and spread it on the sheet. Cut the banana into small pieces and spread it on the cake. Whip the cream with cream stabilizer and cappuccino powder until stiff and add to the bananas. Roll up the roll again and decorate with a little powdered sugar if desired.