ROLLS CAKE

INGREDIENTS:

 2 large eggs
 3 egg yolks
 3 egg whites
 1 cup granulated sugar
 1/3 cup water (change the liquid with desired flavor ex. Orange juice, Coffee)
 2 teaspoon vanilla extract
 1 cup all-purpose flour
 1 teaspoon baking powder
 1/4 teaspoon salt
 4 tablespoons powdered sugar (for dusting towel)
 You may add extra flavors (lemon zest, chocolate rinds)

INSTRUCTIONS:

1. Preheat oven to 375 degrees. Line the baking sheet with parchment paper or
grease. Then set aside.
2. Sprinkle powdered sugar onto a large, clean dish towel (same size or bigger than
baking sheet). Set aside.
3. Beat egg whites in a large bowl until frothy, gradually add 1/4 cup granulated
sugar, beating until stiff peaks form.
4. In a large mixing bowl beat egg yolks and eggs for 2-3 minutes. Add sugar, water
and vanilla and beat an additional minute until fully incorporated. Sift in flour,
baking powder and salt until just combined. Gently fold in egg whites.
5. Pour into prepared baking sheet. Bake in preheated oven for 9 - 12 minutes or
until the cake is golden or springs back when gently pressed in the center. Make
sure to keep a close eye on it after 7 minutes so it does not overcook.
6. Remove from oven carefully with oven mitts or towels and immediately flip cake
onto the prepared powdered sugar towel. (This will cause the powdered sugar to
splash everywhere - this is normal) Peel off parchment paper. Place a clean
sheet of parchment paper over back of cake and roll cake up in towel carefully
(from short end to short end). Cool for one hour.
7. To make filling: Set aside in the fridge until ready to assemble.
8. To assemble: When cake is cooled, unroll gently. Remove parchment paper and
spread filling in the cake. Re-roll the cake tightly without the towel. Refrigerate
cake on a plate with plastic wrap over the top.
9. When ready to serve, remove plastic wrap and sprinkle with powdered sugar or
decorate with frosting if desired.
 BUTTER ICING
INGREDIENTS:

 250 g softened butter (please use white butter)

 250 g icing sugar
 ¼ tsp vanilla extract
 3 tbsp instant coffee granules ( change this ingredient according to your
preferred rolls cake)
 1½ tbsp boiling water

INSTRUCTIONS:

1. Mix the instant coffee granules (3 tbsp) with the boiling water (1½ tbsp) and then
set aside to cool.
2. Cut the butter (250g) into cubes and then beat on a low-medium speed until soft.
Gradually add the icing sugar (you add it gradually to stop it flying everywhere)
and beat until fully combined.
3. Add the vanilla extract (¼tsp) and add the coffee a teaspoon at a time, beating in
each addition before adding more.
4. Check the consistency of your buttercream. It should be soft and perfect for
piping at this point. If it’s still a little stiff then beat in a little milk.
5. Decorate your cakes (or just eat if off the spoon because it’s yummy!).
*make sure that your butter icing can fill and cover the cake well :)