Ingredients:
4 large eggs, separated
3/4 cup granulated sugar
1 cup all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup milk
1 teaspoon vanilla extract
2 ripe bananas, sliced
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1 cup chocolate ganache
Chocolate shavings, for garnish
Directions:
Preheat the oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper.
In a large bowl, beat egg yolks with 1/2 cup of granulated sugar until thick and pale. In another bowl, sift together flour, cocoa powder, baking powder, and salt.
In a separate bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, beating until stiff peaks form.
Fold the egg whites into the yolk mixture. Gently fold in the flour mixture until combined. Spread the batter evenly in the prepared pan.
Bake for 12-15 minutes or until the cake springs back when touched. Immediately invert the cake onto a clean towel dusted with powdered sugar.
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