Instructions

Separate egg whites and yolks. Beat egg whites until stiff. Beat yolks with sugar, add sifted flour, cocoa, baking soda. Then gradually fold in the beaten egg whites and mix gently.

Place parchment paper on a baking sheet, pour the batter, spread evenly over the entire sheet, and bake. After baking, roll the sponge cake with the paper into a roll and let it cool.

Prepare the filling. Cook pudding from the golden classic. Let it cool and add butter in pieces. Mix the cream well.

Remove the paper from the roll, unroll the sponge cake. Spread the cream, place bananas, and roll it back into a roll. If there is a little extra filling, you can spread it on top and sprinkle with coconut or pour chocolate. Let the roll cool and serve.