Dark Brown Sugar Swiss Roll



Top flour 40g
Rice flour 15g  (I used 55g cake flour) 
unsalted butter 40g
egg whites 140g
castor sugar 20g
dark brown sugar 70g  ( I used molasses sugar) 
egg yolks 90g

Preheat oven 200d. Sift both flours twice. Line a 28 X 28 cm flat square cake pan with parchment paper and place on baking tray.

Melt butter and set aside.

Place egg whites in a clean bowl and beat until foamy. Add castor sugar and 1/3 of the brown sugar and continue beating for a few minutes, then add remaining brown sugar and beat until egg  whites are glossy and stiff peaks form.

Add egg yolks and fold light. Add sifted flour and fold gently with spatula, then add hot melted butter and fold through. Pour batter into prepared cake pan and spread evenly with a scraper. Bake for 10-13 minutes.


Recipe adapted from Okashi. 

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