31 July 2013

Dark Brown Sugar Swiss Roll with Raspberries

Recently many blogger baking roulade and I'm joining the fun to make one too :) This is my first time trying out a inner-roll-out (外卷) roll. Thinking of clearing some of my frozen mixed berries, I added a few frozen raspberries in the middle of the roll...it was a bad decision as the frozen raspberries "melt" or "sweat" :( 

I need to "flip" the roll to one side to hide the ugly sight when shooting the photos. No next time for frozen fruits in the roulade or I shouldn't cut the roll when the filling not yet set?!

For the roll, I'm using a recipe from Okashi, sweet treats made with love. As for the filling is just whipping cream. A nice tea cake for this afternoon!

Recipe from Okashi, sweet treats made with love, page 86.

Ingredients for whipping cream:
200g whipping cream
15g sugar

1. Combine ingredients in a clean bowl. Place bowl over another one filled with ice cubes and water.
2. Using electric mixer, whip cream on medium speed until stiff peaks form but cream is still smooth. 

Ingredients for sponge:
40g pastry flour (used 55g cake flour)
15g rice flour (omitted)
40g unsalted butted, melted
70g dark brown sugar
140g or 4 egg whites
20g Castor sugar
90g or 5 egg yolks

1. Preheat oven to 200C (I used 175C) Sift flour twice. Line baking tray with parchment paper.
2. Make meringue. Place egg whites in a mixing bowl, beat until foamy. Add Castor sugar and one third brown sugar mixture and continue beating for a few mins, then add remaining brown sugar mixture and beat until egg whites are glossy and stiff peaks form. 
3. Add egg yolks (one at a time), fold lightly. Add flour and fold gently with a spatula, then add hot melted butter and fold through. Pour batter into prepared baking tray and spread evenly with scraper. Bake for 10-13 mins (depends on your oven)
4. When cake is done, lift cake from baking tray, let it cool completely.
5. To assemble, whip whipping cream until light and fluffy using an electric mixer. Turn cooled sponge onto a clean work surface. Peel off the parchment paper from the bottom of the sponge. Spread a layer of whipped cream over the sponge. 
6. Gently roll up the sponge to make a Swiss roll. Chill in the freezer to allow the Swiss roll to set. Slice into even pieces before serving.


  1. hi,u r my all time favourite blog,,
    would like to give this recipes a trial,but no sure which type of brown sugar u used,
    (was it the type we used to add into our green beam soup or liang char)or by all mean can i used all white sugar,,hope u can share,,

    1. Hi, Nigela I'm using the CSR brand dark brown sugar which is for baking. I suppose any type of dark brown sugar can work for this recipe. But of course it can't be replaced by white sugar. Happy baking!

  2. Roulade or swiss roll, any flavours, they are my all time favourite.

  3. Sui sui swiss roll, Tze! This is also in my list to bake, hehe! Yeah, can see that the cream isn't set yet. I normally will force myself to wait overnight before cutting.

  4. Tze,第一次尝试外卷真的很不错叻。。。皮都是滑滑的。 每卷一次,就多一次经验不是吗? 但是蛋糕卷不论怎样都是好吃的。。。我要一片

  5. Hi Tze, this swiss roll looks amazing and so delicious!! Wish I can have a slice of it right now!

  6. Although this is your first roll but it is just beautiful la. 加油。

  7. Yesterday I made a swiss roll too..so long did not try any recipe from Okashi book, have to take a look on her recipe book again.

  8. yum! I have no doubt I would devour this.

  9. 你很厉害!

  10. 外卷真的不容易handle,我每次都是脱皮收场,哈哈哈哈!

  11. Hi Tze,

    I usually use frozen fruits to make muffins and coulis. They will "bleed" and shrink when they are thawed and so I try not to use them unbaked or uncooked...

    Look aside... your Swiss roll looks really good. I have this book too but haven't make anything from this book yet :p


  12. What a beautiful roll! Especially love the thick filling. :)

  13. Your roll looks so beautiful and nicely rolled.

  14. Lovely roll & Looks really good ! Would love to have some now with my tea!

  15. very nicely explained
    thanks for sharing..


Thank you for your lovely comment!
Please be nice and no SPAM here!