4 large eggs (room temperature)
70 g light brown sugar
60 g molasses
40 g golden syrup
20 g vegetable oil
40 g granulated sugar
110 g all-purpose flour
1.5 teaspoon baking powder
1.5 teaspoons cinnamon
1 teaspoon ginger
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp salt
Jam for filling (any flavor you’d like, I used lingonberry jam)
White Chocolate Buttercream:
240 g butter (room temperature)
280 g confectioners sugar
180 g white chocolate (melted and slightly cooled)
4 tablespoons heavy cream
Prepare a baking sheet by lining it with parchment paper.
Mix together the flour, baking powder, and spices. Put aside.
Separate the yolks from the whites and put them into 2 separate bowls.
Add the brown sugar to the egg yolks.
Beat until pale and fluffy (3 min on medium speed)
Add the syrup, the oil, and the molasses, and beat for another 20 seconds until combined.
Sift in the flour mixture and mix for 5-10 seconds just until combined. Put aside.
Beat the egg whites until frothy and white. Slowly add the granulated sugar. Continue to beat for about 4 min until the mixture is thick, glossy, and stiff peaks are forming.
Carefully fold the egg whites into the egg yolk/flour mixture and fold until combined. (Be very careful and go slow). The mixture should be airy and thick.
Spread the mixture onto your prepared baking sheet. Smooth it out into an even layer. The mixture should be spread out and fill the entire pan leaving a 1 cm gap on every side.
Bake for 11-15 min until the cake springs back when touched.
While it’s baking, prepare the cake rolling stage. Place a clean kitchen towel, the same size as the cake on a flat surface. (You need this to be ready as soon as the cake is done)
Once the cake is done. Take it out of the oven and let it cool for 10 seconds or so.
Carefully lift it or slide it off the baking sheet. Turn it upside down onto the prepared towel.
Carefully peel off the parchment paper on the back (the one you baked it on, if it’s sticking, grab a pastry brush or use your fingers and dip them into cold water and brush/pat all over the back)
Grab the longer end of the rectangle and carefully roll it into a roll (grabbing the towel underneath as well, the towel should be rolled together with the cake) you should end up with a cinnamon roll kind of roll.
Let this cool for about 30 min.
Make the buttercream while it’s cooling.
Beat the butter for a few seconds, making sure it’s lump free and soft. Slowly add the confectioner's sugar. Continue to beat until combined and creamy. Add the melted chocolate and beat for 5-10 seconds.
Add the heavy cream and beat for another 30 seconds until it’s fluffy and smooth.
Carefully unroll the cake back to a rectangle. (The very center of the roll can still be somewhat curled up, don’t force it flat)
Spread an even layer of the buttercream all over the rectangle except for the very end, leaving about 2 cm of dry cake.
Place dots of jam all over, and swirl it a bit with a toothpick or a spoon.
Roll the rectangle into the same roll as before (without the towel)
Place in fridge to firm up for about 15 min.
Take it out and spread an even layer of buttercream all over the roll. Using a cake spatula or a fork, drag lines all along the roll.
Place in fridge for another 15 min until firm.
Decorate and eat!