chocolate swiss roll with bananas

This is a chiffon style swiss roll from 孟老师的美味蛋糕卷. The previous swiss rolls I made were using the egg separation sponge cake method.

The texture of the cake is much more spongy and the pores are also smaller than the other style.

Though I used the correct portion for my 12 by 10 inches pan, the cake cracked during rolling. Sobs. The taste is still divine though.

For the filling, I just used mashed ripe bananas folded into about a cup of french buttercream. The cake is spongier and more moist than the others I had attempted, though harder to roll since it rose higher.

I used Cacao Barry’s Extra Brute cocoa powder for this cake and it matched really well with the banana buttercream. Chocolate and bananas..hmm..power combination!


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