1) Line one piece 12″x16″x1″ baking tray with parchment paper. Pre-heat oven to 350F/175C.

2) Sift all dry ingredients and set aside.

3) Combine all liquid ingredients in a mixing bowl with paddle attachment. Mix at low speed until all ingredients are blended.

4) In a bowl with wire whisk attachment, beat eggs and sugar and mix for 1 minute at low speed.

5) Increase to medium speed and continue mixing for 3-4 more minutes until soft peaks form.

6) Decrease to low speed and fold dry ingredients for 8-10 seconds or until incorporated (don’t over mix).

7) Gradually add liquid ingredients and fold. (Do not over mix.)

8) Pour the batter unto the prepared pan. Bake for 12-15 minutes, or until an inserted cake tester comes out clean.

9) For the buttercream, using a hand mixer, mix the softened butter and icing sugar. Add the evaporated milk slowly, 1 tbsp. at a time. Set aside.

10) Let the cake stand for 5-10 minutes after baking before placing it on a cooling rack. Peel off the liner once the cake is cool.

11) Spread vanilla buttercream thinly on top of the sponge and spread 1/2 portion of coco jam then roll the cake. Place the rolled cake on a cake tray or plate.

12) Apply the rest of the vanilla buttercream on the surface of the cake. Pour coco jam on top. Design your cake as desired. Using a spatula, make a swirl for marble effect. Ready to serve. Enjoy!