B: 120cc maple syrup, 1 cup soy milk, 2 tablespoons grape seed oil, 1 tablespoon natural vanilla essence, 1 pinch salt

C: 1 carton soy whipped cream, 3 tablespoons grain coffee

D: 1 tablespoon grain coffee, 1 tablespoon rum, 2 tablespoons hot water

2) Place the ingredients from A, B, C, and D in separate bowls and mix well. (Cool the cream in C well beforehand.)

3) Pour the contents of bowl A into bowl B and mix well by scooping up from below to prevent thickening.

4) Pour 3) onto an oven tray in which an oven sheet has been placed, spread out evenly and bake for 20 minutes. When this has cooled down a little, place some wrapping film over it to prevent drying out, and cool.

5) When 4) has cooled, remove the wrapping film, spread the syrup from D all over the sponge with a brush, and on top of that spread evenly the cream from C, leaving about 2cm at one end for the outer edge of the roll.

6) Using the oven sheet below the sponge, roll up the sponge away from you. Use a rule or other object to hold the outer edge firmly in place, cool in the fridge for at least two hours and then slice for serving.