Brown sugar coffee roll

 Using different kind of sugar can change the taste and texture of the cake.

I love playing with it, honey, light or brown sugar, syrup and etc., it's fun to create new flavour and texture with them. As each kind of sugar has its personally, so it's not easy to substitute the sugar without adjusting the recipe. One of the sugar that I like to use is brown sugar, as it give the bake good lovely brown colour, great fragrance and mellow sweet taste. There were many times that I just ended up having very damp cake, haha because I forgot to adjust the liquid in the recipe. But this time, I'm really happy with the result!
Lightly sweet coffee flavour roll cake that has a hint of lovely brown sugar smell. Brown sugar makes this cake moist and it goes very well with coffee ^^.
Not only the cake but I used brown sugar in the filling too, it gives the cream light brown colour and the sweetness that's not too sharp.
As the filling is made from whipped cream, it's not too heavy, it's great with a cup of tea (or more coffee if you want), ^^.


Recipe: Brown sugar coffee roll
สูตรภาษาไทย: โรลเค้กกาแฟน้ำตาลทรายแดง
日本語のレシピ：黒糖 コヒーロールケーキ
Youtube: โรลเค้กกาแฟน้ำตาลทรายแดง, Brown sugar coffee roll, 黒糖 コヒーロールケーキ

 Brown sugar coffee roll

Make 30 cm cake

Brown sugar coffee chiffon cake
1 tbsp ................... Hot water
1 1/2 tsp ............... Instant coffee granules
90 g ...................... Cake flour
1/2 tsp .................. Baking powder
3 ........................... Egg yolks
1/8 tsp ................. Salt
55 g ...................... Brown sugar
50g ....................... Rice bran oil
45 g ...................... Milk
3 ........................... Egg whites
1/8tsp ................... Cream of tartar or 1/4tsp lemon juice
60 g ...................... Brown sugar

Brown sugar coffee Brown sugar whipped cream
1 tbsp ................... Hot water
1 1/2 tsp ............... Instant coffee granules
220g ..................... Whipping cream
30 g ...................... Brown sugar

Preheat an oven to 180C
Line 30x30 cm pan with baking paper.
Sift the flour and baking powder together and set aside.

  I use rice bran oil.

 Mix the hot water and Instant coffee granules together, set aside.

  Whisk the egg yolks with salt then add the brown sugar(A), whisk until light in colour.

  Pour the oil into the bowl, whisk to combine.

  Pour milk and coffee mixture into the bowl and whisk to combine.

  Pour the sifted flour mixture into the bowl.

 Whisk to combine.
Set aside while preparing the meringue.

  Beat the egg whites and cream of tar tar, until foamy.
Add the brown sugar (B) gradually.

  Until firm peaks formed.

 Mix 1/4 of the meringue into the egg yolk bowl, whisk lightly until combine.

  Fold the rest of the meringue.

  In 3 additions.

 Until combine.

  Pour into the prepared baking pan.
Smooth the top and tap lightly to remove large air bubbles.
Bake for 14-15 minutes.

  Remove from the oven, and remove the pan.
Place new piece of baking paper over the cake, flip the cake and remove the baking paper that stick to the cake.

  Place another piece of baking paper over the cake.

  Roll the cake into cylinder and let it cool completely.

  Mix the hot water and Instant coffee granules together.

  Put whipping cream, brown sugar and coffee mixture into a bowl.

  Whip until soft peaks formed.

  Lightly cut the cake for easy rolling.

 Slicing to make sloping edge.

  Put the whipped cream over the cake.
Roll the cake.

 Press with a ruler and pull the paper to tighten it.

Refrigerate until set before serving.

Brown sugar coffee roll