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Among Us Sponge Roll Cake with Coffee Crisp Chocolate Bar Cream

bolu gulung


  • 3 yolks
  • 50 g sugar
  • 50 ml milk
  • 40 ml sunflower oil
  • 2 tsp vanilla essence
  • 80 g strong baker's flour
  • A generous pinch of fine sea salt
  • 3 egg whites
  • 1 tbsp sugar
  • 1 tbsp lime juice
  • 1 tsp cornstarch


  • 3 x 3/4 c heavy whipping cream
  • 4 tbsp maple syrup
  • 1-2 tsp vanilla essence
  • At least 7 Coffee Crisp chocolate bars


  • Mix dry ingredients in a bowl, set aside
  • Mix milk, oil, essence in a separate bowl, set aside
  • Cream yolks with sugar
  • Pour milk mixture into yolk mixture
  • Beat in dry ingredients, a little at a time, until completely combined, set aside
  • Beat egg whites until frothy
  • Beat in sugar, a little a time, followed with lime juice and cornstarch
  • Keep beating until stiff
  • Fold flour mixture into stiffen egg whites, try not to deflate the egg white much
  • Take out some batter, colored accordingly
  • Pipe colored batters onto parchment lined sheet
  • Bake for 1 minute at preheated 325 mins (per each color)
  • Pour the rest of the batter covering colored batter, bake for 15-18 mins
  • Cool cake before spreading filling
  • Whip cream, flavored with syrup and essence
  • Fold in chopped bars
  • Spread filling on cake, roll and let chilled before serving