Sour cream roulade

Preheat the oven to 180°C. Protect the baking tray with non-stick spray or butter, then line it with baking paper. You want the surface for this pastry to be extremely non-stick. Prepare the sponge cake.Using a hand mixer or a stick mixer fitted with the whisk attachment, whisk the egg whites and 65 g of caster sugar in a medium bowl at high speed for 5 minutes or until stiff peaks form. Remove from heat. In another bowl, whisk the egg yolks, remaining sugar and BAM vanilla paste until the yolks are pale and creamy, about 2 minutes.

Sift the flour, 3 tbsp BAM cocoa powder, baking powder and salt into a large bowl. Pour the melted butter, coffee and egg yolk mixture over the dry ingredients. Whisk everything together at medium speed until the ingredients are fully combined. Using a rubber spatula or wooden spoon, gently fold in the egg whites until they are fully combined. Avoid over-mixing. The batter will be very light. Spread the batter evenly in the prepared baking tin. It will form a very thin layer. Bake for 10 minutes or until the top of the pastry springs back gently when touched with a finger. Be careful not to overbake the sponge cake.

When the sponge cake is baked, place baking paper (larger than the sponge cake) or a thin kitchen towel on the counter. With a fine sieve, sprinkle two tablespoons of cocoa powder on the paper or the prepared kitchen towel. When the sponge cake comes out of the oven, use a knife to quickly round the edges. Immediately turn the sponge out onto the prepared baking mat. Peel the paper off the sponge. Start to roll up the roll and, while still hot, wrap it tightly with the paper or kitchen towel. Do this very slowly and gently. Allow it to cool completely. It can be placed in the fridge for about 3 hours to cool more quickly. If the sponge cake has been refrigerated, bring it to room temperature. If the roll is unwrapped while still cold, it may crack.

Prepare the cream filling. Beat the cream, sugar and BAM vanilla cream at medium-high speed until medium to firm peaks form, about 2-3 minutes. Slowly and gently unroll the sponge cake. Spread the cream filling evenly over the top, leaving a border of about 1/2 cm around the cake. Carefully roll back the icing. Place it on a wire rack placed on a baking tray (to catch the excess ganache). While the ganache is being prepared, put the roulade on the counter or in the fridge.

Prepare the ganache. Put the chocolate in a medium bowl. Heat the cream in a small saucepan until it comes to a gentle simmer. Do not let the cream come to the boil. Pour over the chocolate and leave to stand for 2-3 minutes to soften gently. Slowly stir until the chocolate is melted and completely dissolved. Pour the ganache over the roulade. Refrigerate the roulade for at least 30-60 minutes before slicing and serving.