Gula Melaka Swiss Roll

Last week I have done the Green Tea Swiss Roll, this week I tried Gula Melaka (Palm Sugar) Swiss Roll. I know I am crazy about swiss roll... you know sometimes you have this period of craziness over something if you know what I mean. 

In South East Asia, gula melaka is one of the essential ingredient in making peranakan dessert or kueh kueh. It gives me an idea to use the Gula Melaka which is rich in aroma and has beautiful caramel taste, instead of the usual caster sugar in making this swiss roll. 

Hopefully you and my loved ones will love it.

Here are the recipe for a 28cm sqaure cake pan:

Ingredients
40g cake flour 
15g rice flour
40g unsalted butter (melted)
5 egg yolks

Meringue
4 egg whites
20g caster sugar
60g granulated gula melaka
(you may need to sieve or process them to be finer until it reach caster sugar state, so your meringue will not failed)

Direction
1. Preheat oven to 200C. Sieve all the flour.

2. For the Meringue, in a large bowl, whip egg whites until foamy. Add caster sugar and 1/3 of gula melaka mix with an electric mixer until soft peaks form. Then add the rest of the gula melaka and whip them until firm peaks form.

3. Add egg yolks to the meringue and fold gently. Add the sifted flour and fold gently. Add the melted butter and fold thoroughly with spatula. Pour the batter into the prepared cake pan and spread evenly with a scraper. Bake at 190-200C for 10-13 min.

4. When it's done, drop the pan lightly to prevent shrinking. Remove the sponge cake from the pan by lifting the wax paper and place it on a wire rack to cool. 

5. When it's cool enough, remove the parchment paper and place the sponge cake on the parchment paper with the brown side up. Meanwhile, prepare the butter cream (recipe below).

6. Coat the surface of the cake evenly with the cream. You may want to sprinkle rice chocolate or grated chocolate on top of the cream (Optional).

4. Roll the cake and wrap it in the parchment paper and put in a fridge for 30 minutes to set.

5. Cut into round pieces! The best way to cut the cake is to use a knife that has been warmed in hot water. Dip the knife in hot water, wipe, and cut. Repeat this each time you cut!

Butter-cream

100g unsalted butter (room temperature)
Meringue
1 egg whites
35g icing sugar

rice chocolate/grated dark chocolate

1. Beat butter until pale and creamy and set aside.

2. For the Meringue, in a large bowl, whip egg whites until foamy. Add 1/3 icing sugar and mix with an electric mixer until soft peaks form. Then add the rest of the icing sugar and whip them until firm peaks form.

3. Add meringue to butter and mix very well until well combined. Ready to be used.