A light Chocolate Roll Cake filled with a whipped vanilla buttercream frosting is just the perfect afternoon tea treat or dessert.
Author: Marie
Ingredients:
For the roll cake
97 g 3/4 cup plain (AP) flour
25 g 1/4 cup Dutch processed cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda (bicarbonate)
1/4 teaspoon salt
3 eggs, room temp
3/4 cup caster sugar
1/4 cup cold milk
1 teaspoon vanilla
3/4 cup icing (powdered / confectioners) sugar
For the whipped vanilla buttercream
190 g unsalted butter, softened
1 3/4 cups (225g / 1/2 lb) icing (powdered / confectioners) sugar
1/2 teaspoon vanilla extract
1 ⁄4 teaspoon salt
1 1/2 tablespoons thickened cream (notes)
Other
3/4 cup icing (powdered / confectioners) sugar
1/4 cup cocoa
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