Dark Brown Sugar Swiss Roll

SWISS1

 

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. 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s