Banana Swiss roll with peanut butter cream

This will be my last roll to enter Aspiring Baker's event. And this time i adapted the basic sponge from Anncoo jounal's blog, straight forward steps but still resulted a moist and soft Swiss roll, another good keeper.

Seeing two bananas sitting on the table and dont think there is anyone wanted to eat this, so I quickly grap it and add into this sponge. This sponge cake taste very similar to Spongy banana cake which i prepared earlier..YUM!
I also tried to make marble effect but was not nicely done...

Banana Swiss roll with peanut butter cream
(recipe source: adapted basic sponge from Anncoo Journal with modification)
* make one 11" x 14" (28cm x 36cm) Swiss roll

Ingredients

4 egg yolks
20g caster sugar
30g corn oil
1/4tsp salt
1/2tsp vanilla extract
70g cake flour
100g mashed banana

4 egg whites
60g caster sugar

1tbsp cocoa powder

Filling
60g peanut butter
60g unsalted butter, room temp
15g icing sugar

To make Swiss roll sponge
1. Whisk egg yolks and sugar till light and creamy.
2. Add salt, vanilla, mashed banana and corn oil, stir well. Sift in cake flour, fold well.
3. In another clean bowl, beat egg whites on high speed until foamy, gradually add in sugar and beat till glossy and soft peaks form.
4. Take one-third of egg whites mixture to mix with the egg yolk mixture using a hand whisk. Then fold in the remaining egg white using a spatula until well combined.
5. Take one-third of batter, add in cocoa powder, combine well.
6. Pour the batter and cocoa batter into baking tray lined with baking paper. Spread evenly with a scraper and swirl the marble effect. Gently knock the tray on tabletop to remove air bubbles trapped in the batter.
7. Bake in preheated oven at 180C for around 13mins.
8. When cake is done, remove from pan and place on a wire rack to cool.

To make peanut butter cream
1. Beat unsalted butter and sugar till light and creamy, add in peanut butter, combine well.

To assemble Swiss roll
1. Carefully turn the baked sponge cake onto a piece of baking/parchment paper.
2. Slowly peel off the attached baking/parchment paper from the cake.
3. Place a new piece of baking/parchment paper over the sponge. Invert the sponge again.
4. Slice out a small piece of sponge from the end.
5. Make two slits across the breadth of the cake at the side nearest to you with a long knife.
6. Spread evenly a layer of peanut butter cream over the entire sponge.
7. With the shorter side/breadth facing you (if using 11 x 14 inch pan), roll the cake up tightly to form a Swiss roll. Wrap with cling wrap and chill in the fridge to allow the Swiss roll to set. Slice to serve.

I am submitting this post to Aspiring Bakers #9 - Swiss Rolling Good Times hosted by Obsessedly Involved with Food