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BAM Cake converter 
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Ingredients:
- 1 cup all-purpose flour
- ⅓ cup cocoa powder
- ½ cup brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon vinegar
- ¼ cup vegetable oil
- ½ cup canned chickpea brine
- ½ teaspoon vanilla extract
- pinch of salt
- ½ tbsp cocoa powder
- ½ teaspoon cornstarch
- vegetable cream
- jam to taste
Instructions:
1
In a small bowl, prepare the icing - mix the cocoa powder and cornstarch.
2
In a large bowl, combine the ingredients for the sponge cake - first the dry ingredients: flour, cocoa powder, cornstarch, baking soda, salt and sugar and stir until all the ingredients are fully combined.
3
Add the wet ingredients: brine, oil, vinegar and vanilla extract to this mixture and then mix the dry and wet ingredients well with a spatula.
4
Line a baking tray with baking paper and spread the prepared mixture evenly over the tray and place it in a preheated oven at 190 °C for 15 minutes.
5
After 15 minutes, remove the baking tray from the oven to allow the sponge cake to cool slightly (about 20-30 minutes).
6
When the sponge cake has cooled, sprinkle it with a mixture of cocoa powder and cornstarch to make a thick glaze.
7
Using baking paper, slowly and carefully roll the sponge to form a roll and leave on the counter to cool completely. When the dough is completely chilled, unwrap it.
8
Spread a thin layer of jam on the sponge cake and a thin layer of whipped vegetable cream on top.
9
Slowly and gently roll the sponge again, but this time keep removing the baking paper. Once the dough is rolled, cover it with the same baking paper and wrap it all together in food-safe plastic wrap. Place the roll in the fridge for at least 20 minutes to chill well.
10
When the chocolate roulade is completely cooled, remove the foil and baking paper and cut the roulade into pieces and serve.
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