Mini Coffee Cake

Ingredients:

A. Sponge Cake:
100g Plain Flour
1 tbsp nescafe powder
50g Olive oil
80g Sugar
5 Eggs


B. Butter Cream:
100g Sugar
30g water
700g egg white
150g butter
150g Margarine


Methods:

Sponge cake:
1. Preheat Oven too 200 Degrees C. Greased Baking pan.
2. Sift Plain Flour, cocoa powder and baking soda together. Set aside.
3. Whisk eggs and sugar till light and fluffy.
4. Fold in Flour Mixture.
5. Fold in Olive oil
6. Bake for 10mins or till inserted skewer comes out clean. Cool on rack.


Butter Cream:
1. Boil sugar with water till dissolved.
2. Whisk egg white till light and fluffy.
3. Pour in hot syrup and whisk the mixture cools.
4. Slowly add in Butter and Margarine, beat till thick and fluffy.


Assemble:
1. Spread Butter Cream onto Sponge cake.
2. Roll it up Swiss roll style.
3. Spread Butter Cream all over Swiss roll.
4. Use a fork to “draw” the lines on the log cake.