Tuesday, June 8, 2010

Molasses Sugar Swiss Roll


3 egg white
1tbsp castor sugar
65g molasses sugar (sift sugar first to get the fine grain then weigh the amount require for the recipe)
4 egg yolk
40g cake flour
15g corn flour
1/4tsp salt
40g butter (melted)
1/4tsp vanilla paste

adequate buttercream

1. Preheat oven to 200C.
2. Lined and greased a 10" by 13" tray, set aside.
3. Sift cake flour, corn flour and salt together, set aside.
4. Use a cake mixer and whisk the egg whites until foamy.
5. Add in the castor sugar first then gradually add in the molasses sugar and whisk till stiff peaks form.
6. Change the speed to medium and slowly add in the egg yolks and whisk for another minute till well blended.
7. Fold the flour into the meringue lightly in 3 portions until well blended.
8. Mix vanilla paste into melted butter.
9. Lastly fold the melted butter into the batter until well blended.
10.Pour the batter in the prepared tray.
11.Bake in a preheated oven for 10mins.
12.Remove cake from tray and cool on a rack with the skin facing up.

Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper with the skin facing down.
2. Spread the buttercream on the cake.
3. Gently roll the cake by using the paper to lift the cake and guide roll.
4. Rest the roll in the fridge to stabilize it shape.
5. Remove, slice and serve.


Angie's Recipes said...

I love airy light Swiss rolls...yours looks absolutely gorgeous! Molasses sounds really yummy.

DG said...

Looks soft & delicious :P

Kitchen Corner said...

Hi Happy Flour,
I like all your swiss roll! They are nicely rolled up and I like the thickness of spongy cake you've made! Good one! Really tempting to try it out myself. Thanks for sharing!

Jess @ Bakericious said...

Hi Happy Flour, I nvr use molasses sugar b4, how is it taste like for the swiss roll? pai sei for being so suanku ya :P.

Happy Flour said...

Hi Jess @ Bakericious,

No lah, you are not suanku. This is my first time to try Molasses sugar. I bought this out of curious(on the taste). The shop keeper claimed that this is an organic treated sugar and it's better than the usual sugar we used. For Me I find that this is just like the usual dark brown sugar which I used, nothing special.

The Swiss Roll took the brown from the sugar but not the taste of molasses.

Happy Flour said...

Hi Kitchen Corner,

Thanks for your compliment. :)

You also did a very nice and neat job on your recent Swiss roll. We must keep up and roll more, hehehe...

Happy Flour said...

Hi Angie's Recipes and DG,

Thanks for your nice words. :)
This swiss roll is really very soft.

wendyywy @ Table for 2 or more..... said...

Molasses sugar yeah, it's just dark brown sugar.
The dark brown thing is molasses la.
There are some for sale at grocery shops in loose form that is even darker and richer in taste, my mom bought me those for confinement(to make pork trotters in black vinegar) because it is very nutritious.

Honey boy said...

YOu make me wanna make another swiss roll. How about maple sugar roll? :)

Happy Flour said...

Hi Wendyywy,

Thanks for your information.:)

I do some reading and here is what I understand. Molasses sugar(dark brown sugar) are made purely from sugar beet (Sugar beet is a plant whose root contains a high concentration of sucrose.) or certain amount of sugar crane was added in the making process. Molasses sugar is healthy and organic in such a way that no dyes or chemicals is added.

As what I know, we Chinese said that dark brown sugar is go in getting rid of wind and detoxify our body. This is why we use dark brown sugar instead of white sugar when we brew herbal tea.

Happy Flour said...

Hi Honey boy,

Maple sugar roll will be a great idea. My boys loved any bakes, desserts or sweets which contain maple syrup.

Anonymous said...

hi,,sis,,could u help me,,for this recipes u used 3 white,4 yolk n for other recipes you used onli 3 eggs,,any diference hop u done mind to share,,i sincerely appreciate,,,thanks

Happy Flour said...

Hi Anonymous,

Both recipes yield a soft roll. This recipe has a stronger egg smell and taste and the texture is firmer. You can try both and compare.

jun said...

hi happy flour,

i would like to know how do you roll up so perfect as mine always the skin will stick..

Please advice thanks

Happy Flour said...

Hi Jun,

Use a greaseproof paper to guide you when rolling. After the first fold, don't hesitate quickly lift up the paper and roll. Then softly press the roll to tighten it.