Serves: 8 people             Time: 1 hour                      

Ingredients

DOUGH

150 g flour
120 g sugar
2 teaspoons baking powder
2 teaspoons vanilla powder
2 tablespoons cocoa powder (optional)
50 g butter
200 ml milk

BUTTER-COFFEE CREAM

150 g butter
100 g icing sugar
1 tablespoon water
1 teaspoon vanilla sugar
6 tablespoons cold espresso coffee

TOPPING (optional)

about 150 ml cream
2 teaspoons vanilla sugar

 

Directions

Preheat the oven to 250 degrees. Cover an oven tray (size of your oven) with baking paper. Now start to make the sponge cake dough. Melt the butter but don´t let it boil. Pour in the milk and heat to room temperature. Mix the dry ingredients and pour the butter and milk mix over the dry ingredients, mix to a liquid smooth dough. Pour the dough into the baking tray and spread out evenly, 1 – 1 1/2 cm thickness. Bake in oven for about 10 min until slightly golden brown, should still be soft so you can easily roll it.

Make the buttercream by mixing the room tempered butter and icing sugar to a smooth consistency, while mixing add water, cold coffee and vanilla sugar. When the cake has cooled down sprinkle with sugar or coconut flakes. Flip it over by placing a new baking paper and tray or cutting board on top of the cake and thereafter turning it around. Spread out the butter cream filling evenly on top, then roll slowly from one of the long sides of the cake, use the baking paper to make the role. Just before finishing rolling, lift the cake carefully to the tray you want to serve it on.

Cover with whipping cream and decorate with fruit or grated chocolate. Can also be made without the cream and served with other cookies for teatime. If you make it without cream, you can freeze the cake and take it out 1 hour before serving.  Then it is really tasty and easy to cut.
This cake can be made vegan with soya milk and margarine or oil but it is more difficult to roll.