1 cup Cake flour
1 tsp. Baking powder
1/4 tsp. Salt
5 large Eggs
1/2 tsp. Vanilla
1/2 cup Sugar
1/4 cup Evaporated milk
2 tbsp. Oil
Vanilla Buttercream:
1 1/2 cup unsalted Butter
1 cup Icing Sugar
1/4 cup Evaporated milk
1 tsp. Vanilla
1 cup Coco jam for filling and toppings
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!
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