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

Method:
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

Method:

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.