For the sponge:

3 eggs

115g Castor Sugar

60g self-raising flour

30g cocoa powder

For the peanut butter frosting:

100g butter, softened

100g smooth peanut butter

400g Icing sugar, sifted

Grease a Swiss roll tray and line with baking paper.

Preheat the oven to 200◦C.

Beat the eggs and castor sugar until ribbon stage (light and fluffy)

Sift together the self-raising flour and cocoa powder, then fold into the egg mixture with a spatula.

Spread evenly onto the baking tray, then bake for 10-12 minutes – be careful not to overbake the sponge as it will cause it to crack when rolled

Sprinkle a large sheet of baking powder with castor sugar then turn the baked sponge out onto the baking paper.

Roll the cake up from the short side, rolling the paper inside the cake, then leave to cool.

For the frosting, beat together the butter and peanut butter until smooth.

Mix in the icing sugar until well incorporated and smooth.

Unroll the sponge, then spread with the frosting, before rolling up again into a log.