Chocolate And Lavender Buttercream Roll Cake

In Sweden, Roll Cake is a classic to serve with with coffee, for the Swedish institution “fika”.

I haven’t been able to figure out the history of the roll cake, but I think it’s such loved pastry because it is easy to make, it goes fast and you normally have all the ingredients at home! Plus it looks very festive. For me this cake is very connected to childhood, as my mother used to make it a lot! She tended to make it with strawberry filling but once in a while she also made this chocolate version.

You can either make this one with wheat flour and without cocoa powder, and fill it with jam (preferable homemade), then it is just called a Roll Cake. This version is called Dream Cake in Swedish, because it is so light in its texture and has a buttercream filling that will just melt in your mouth. The classic version is made with normal vanilla sugar as flavoring for the buttercream and coated with caster sugar, but I wanted to make it a but more special so I added lavender sugar.

The dream cake is made with potato flour instead of normal wheat flour, because you have to wait until it cools before you roll, so the buttercream doesn’t melt. The potato flour keeps the cake from breaking while being rolled!

What you need:
Cake:
3 eggs
150 ml sugar
75 ml potato flour
2 tablespoons cocoa powder
1 teaspoon baking powder
Filling:
100 g butter
200 ml icing sugar
3 teaspoons lavendel sugar (or vanilla sugar)
1 eggyolk
extra sugar for the rolling (lavender or normal caster sugar)

How to do it:

Put the oven on 250 degrees C, or 200 if you have a hot air oven.
Whisk the eggs and sugar until they are light and fluffy.
Stir flour, baking powder and sieved cocoa powder together. Fold the flour mixture into the egg fluff.
Line a baking tin with parchment paper (30 x 40 cm). Pour the batter on the tin.

Bake the cake in the middle of the oven for 5 minutes.
Take a large sheet of parchment paper and sprinkle liberally with caster sugar. Carefully flip the warm sponge onto the parchment and peel the baking paper away from the sponge. It might help to brush the paper with some cold water to make it release from the cake easier. Let it cool!

For the buttercream: Whisk butter and icing sugar until fluffy. Then add the vanilla/lavender sugar and an eggyolk. Spread the buttercream on the cake, carefully like on a giant sandwish. Then carefully roll it together, sort of like when you roll sushi.  Put the cake in the fridge for a moment before slicing it. Enjoy it with a cup of strong coffee!