I once read an article on how brown sugar has lower glicemic acid compared to white sugar. Lower glicemic acid means that the sugar has lower chances of being absorbed by our blood. It is a healthier alternative to white sugar. So, I applied it on my previous roll cake recipe, which I took from NCC Indonesia.
Making a roll cake is not as difficult as you think.
As long as the surface is dry enough and, usually I use towel instead of roll paper, roll up cake and towel together, starting with the narrow end. Cool on a wire rack before filling it in with buttercream or cheese frosting.
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