PROCEDURE

1. Preheat oven to 350℃. Line a 11x15 jelly roll pan with baking paper. Sift flour, sugar, cocoa powder, baking soda, baking powder and salt in a bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine sour cream, vegetable oil and egg and vanilla. With the mixer on low speed, slowly add wet ingredients to the dry. Add coffee, mix until well combined. Pour the batter in to the prepared pan. Bake for 15 minutes, until a cake tester comes out clean. Cool in the pans for 20 minutes and turn them out onto a cooling rack to cool completely.





TO MAKE COFFEE CUSTARD: COMBINE EGG YOLKS, FLOUR, ANGEL KREMDENSADA, COFFEE AND BRANDY IN A SAUCE PAN OVER LOW HEAT AND WHISK CONSTANTLY UNTIL FLOUR IS COOKED. COVER WITH CLING FILM AND REFRIGERATE.

TO ASSEMBLE: SPREAD COFFEE CUSTARD FILING ONTO THE SHEET CAKE. ROLL CAKE FROM THE SHORT END AND CHILL FOR 30 MINUTES. DUST WITH POWDERED SUGAR ON TOP.