Ingredients

Group 1
Ingredient
KG
Sponge Mix Complete
1.000
Water
0.620
-
Instant Cream
0.200
Chilled water
0.250
Total Weight: 2.070

Method

Raspberry Swiss Rolls

1. Blend all ingredients together using a whisk for 1 minute on slow speed.
2. Scrape down and whisk for 5 minutes on top speed.
3. Whisk for a further minute on slow speed.
4. Scale at 1kg per 18x30 sheet.
5. Bake at 230℃ (445℉) for 5 minutes or until lightly baked.
6. Allow at least 30 minutes to cool and for the cake to settle, before filling and rolling.
7. Pipe ropes of Bakbel Raspberry Fruitojam accross the swiss roll sponge.
8. Whisk the water and Bakels Instant Cream for 3-4 minutes.
9. Pipe the cream over the swiss roll sponge, covering the raspberry jam.
10. Roll up tight into a swiss roll and dust the top with icing sugar.

Ingredients

Group 1
Ingredient
KG
Sponge Mix Complete
1.000
Water
0.620
-
Instant Cream
0.200
Chilled water
0.250
Total Weight: 2.070

Method

Raspberry Swiss Rolls

1. Blend all ingredients together using a whisk for 1 minute on slow speed.
2. Scrape down and whisk for 5 minutes on top speed.
3. Whisk for a further minute on slow speed.
4. Scale at 1kg per 18x30 sheet.
5. Bake at 230℃ (445℉) for 5 minutes or until lightly baked.
6. Allow at least 30 minutes to cool and for the cake to settle, before filling and rolling.
7. Pipe ropes of Bakbel Raspberry Fruitojam accross the swiss roll sponge.
8. Whisk the water and Bakels Instant Cream for 3-4 minutes.
9. Pipe the cream over the swiss roll sponge, covering the raspberry jam.
10. Roll up tight into a swiss roll and dust the top with icing sugar.

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Occasion

Occasion

Afternoon Tea

Finished Product

Finished Product

Dessert, Sweet Good, Swiss Roll

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