This is an easy recipe if you've got a spare few hours. The combination of vanilla and coffee is great- especially with cream, ice-cream or on its own. It's one of those recipes one surely must make to truly appreciate.
Preheat your oven to 180'C/ gas mark 4/ 350'f. Grease or line your Swiss roll tin 9x13 with silicone or baking parchment.
Sift your flour and baking powder together in a large bowl or mixture adding the butter, sugar, eggs and vanilla extract- beat this well. Once smooth, beat in the milk.
Place the mixture into your prepared tin and spread evenly with a spatula or palette knife. Bake for 15-20 mins depending on your oven or until the sponge is risen and firm to touch.
Once cooked, turn the warm sponge onto a sheet of baking parchment covered in icing sugar. Roll the sponge with the baking parchment and let it cool completely on wire rack.
While your sponge is cooling, take your icing sugar and coffee and beat until blended adding the butter as you go until you reach your desired consistency and taste (it may need more or less of all three ingredients). Leave to one side.
Once your sponge is cool or cold unravel from the baking parchment and spread the buttercream over the flat sponge. Roll the sponge again with the sponge inside and leave to set. Sprinkle with icing or caster sugar to finish.
Take a plate, fork and your desired accompaniment and enjoy!