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!