Banana Cream Sponge Cake

Whisk the eggs thoroughly with the sugar until the mixture triples in volume.

Gently fold in the flour so the batter does not deflate.

Grease a baking pan with margarine and lightly dust it with flour, then pour in the batter.

Bake in a preheated oven at 350-400°F (180-200°C) for 35-45 minutes.

Check for doneness with a wooden skewer: insert it into the center of the cake and pull it out; if no batter sticks to it, the cake is done.

Leave the cake in the pan until it cools completely. Afterward, remove it and carefully slice it horizontally into 3 layers using a knife.

Peel the bananas and purée them, then mix in the sour cream and half a cup of sugar (or to taste). Beat the mixture with a mixer until the sugar dissolves.

Lightly moisten the sponge layers with water infused with extract, fruit compote, or sugar water. Spread the banana cream between the layers and stack them. It is best to decorate the top layer with a different frosting or chocolate glaze, as banana cream tends to darken slightly when exposed to air and won't look its best on top.