Ingredients:
For the roll 3 dl (1.2 cups) flour 2 dl (0.8 cups) sugar 2 teaspoons baking powder 2-3 Tablespoons unsweetened cocoa powder 50 grams (1.8 oz) dairy free butter 2 dl (0.8 cups) dairy free milk (I used coconut and almond milk)
For the buttercream 100 grams (3.5 oz) dairy free butter 3 dl (1.2 cups) powdered sugar 1-2 Tablespoons dairy free milk (I used coconut and almond milk)
Procedure:
Preheat the oven to 250 C / 482 F and line a baking tray with parchment paperMix together the dry ingredients (flour, sugar, baking powder, and cocoa) in a medium sized mixing bowlIn a separate and microwave proof bowl, melt the butter.Add the butter and dairy free milk to the dry ingredients and mix with an electric beater.Spread the batter evenly over the parchment paper on the baking tray, as thin as possible.Bake in the oven for 6 minutes, keep an eye on it so it doesn’t burn! Meanwhile, palace a piece of parchment paper on a clean surface and sprinkle som sugar on top.Take the cake out of the oven and immediately flip it over on to the sugared parchment paper. Then carefully peel the bottom piece of parchment paper off and allow to cool completely (tip: set the cake on a chilled baking tray to speed up the chilling process).Make the buttercream by mixing together all the ingredients with an electric beater.Once the cake has chilled, spread the buttercream evenly across the cake (make sure you spread it all the way out to the edges).Use the underlying piece of parchment paper to help you carefully roll the cake into a log. Then wrap it up and set it in the fridge to chill for at least 2 hours.
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