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Directions

1. Prepare cappucino liquid:-. Dissolve cappucino powder with hot water and keep aside.
2. Place the oven paper on the oven plate and preheat the oven to 180 celcius.
3. Start make the sponge cake:- Prepare the meringue by beating 35g sugar with white egg.
4. Combine the egg yolk with 35g sugar and beat until white. Add 1 tablespoon prepared cappucino liquid.
5. Add 1/2 of the mixture from step 3 into the mixture of step 4 and mix well until blended.
6. Add the sifted flour into the mixture from step 5 and mix well.
7. Add the remainings mixture from step 3 into the mixture from step 6 and mix slowly with the spatula as shown in the picture.
8. Pour the mixture from step 7 into a oven plate. To flatten the mixture slowly swing the oven plate (do not touch the mixture with your finger). Knock the bottom part of the oven plate to remove the air from the mixture. Bake for about 10 minutes.
9. When it baked, cover the sponge cake with oven paper. Sprinkle the water to the oven paper to fasten the cooling process.
10. Prepare the cream:- Combine all ingredients for the cream and beat until creamy.
11. When the cake is cool enough, remove the cake from the oven plate and rub the surface of the cake with the syrup. Put the prepared cream on the surface of the cake. Flatten the cream then roll the cake. Cool in a refrigerator for at least half day before serve.