|I am still not good in doing sponge cake for swiss roll.|
I search high and low initially for "black sugar" but couldn't find any. I went to numerous supermarkets, chinese sundry shop etc etc.. Still no sign of it. But meanwhile, I saw a lot of pre-pack molasses sugar at the organic section or organic shop.
|Broken roll... Sigh..|
I gave up and bought a pack of molasses sugar to try. When i first open the pack, it smells a bit like gula melaka. When the cake is in the oven, it smells like caramelised sugar. Taste wise, its not very distinctive. People would thought this is a coffee swiss roll because of its colour.
I will be submitting this recipe to Aspiring Bakers #9 - Swiss Rolling Good Times hosted by Obsessedly Involved with Food.
Organic Molassses Sugar Swiss Roll
(Adapted from: 孟老师的美味蛋糕卷)
**Make a 21cm x 31cm cake pan
140gm Whole Eggs
14gm Egg Yolk
60gm Molasses Sugar
60gm Cake Flour
20gm Molasses Sugar
For the cake:
1. Melt butter in a bowl with the milk inside over a double boiler or in the microwave.
2. Put the whole eggs, egg yolk and molasses sugar in a large bowl and using a hand whisk, whisk over a double boiler till mixture is warm to the touch.
3. Using an electric mixer, beat eggs mixture till mixture becomes thick, double the amount and pale. You should be able to write a number 8 with your beater and it stays there for a few seconds.
4. Sieve in 1/3 of the flour and lightly fold with a spatula.
5. Sieve in the rest of the flour in 2 parts and fold till mixture becomes smooth.
6. Put some of the flour mixture into the bowl of butter and milk. Stir fast with a spatula till well mix.
7. Pour (7) into (5) and fold lightly and gently till mixture becomes shiny.
8. Pour the cake batter on to a lined cake pan and smooth it out evenly minding the edges.
9. Bake in a preheated oven for 15 minutes at 170c.
10. When cake is done, take it out from the oven, unmould it, and leave it on the wire rack to cool completely.
For the fillings:
1. You can use a hand whisk since the amount is little. Put molasses sugar and room temperature butter in a large bowl. Beat till butter is light and fluffy.
2. Add in 1 teaspoon of milk first and beat till the liquid disappear.
3. Repeat till all milk is use up.
1. Peel of the parchment paper on the cake. The cake should be completely cool by now.
2. Spread molasses buttercream on the cake evenly.
3. ROoooLL the cake and wrap tightly with a cling wrap.
4. Chill for at least 30 minutes in the chiller before serving.