Raspberry Swiss Rolls

Sponge

1. Add all sponge ingredients into a mixing bowl and fitted with a whisk.
2. Mix for 1 minute on low speed.
3. Scrape down.
4. Mix for 5 minutes on high speed
5. Mix for a further minute on low speed.
6. Scale at 1kg per 18x30 sheet.
7. Bake at 230℃ for 5 minutes or until lightly baked.
8. Allow at least 30 minutes to cool and for the cake to settle, before filling and rolling.
9. Pipe ropes of Bakbel Raspberry Fruitojam accross the swiss roll sponge.

Cream

1. Whisk the chilled water and Bakels Instant Cream for 3-4 minutes.

Finishing

1. Pipe the cream over the swiss roll sponge, covering the raspberry jam.
2. Roll up tight into a swiss roll and dust the top with icing sugar to finish.

• Instant Cream
• Sponge Mix Complete