Chocolate and Banana Roulade

First, preheat the oven to 180 °C, prepare a baking sheet and line it with baking paper.

Prepare 2 larger bowls. In one, whisk the egg whites with a pinch of salt into stiff peaks. In the second bowl, whisk the egg yolks with sugar into a thick foam, then add the lemon zest. Sift the spelt flour and cocoa through a sieve into the egg yolk mixture and mix. Then gradually add the whisked stiff egg whites to the mixture and gently fold.

Pour the resulting batter onto the prepared baking sheet. Smooth the batter and bake for 10–12 minutes in the oven preheated to 180 °C. After baking, let the sponge cool.