Ingredients

Group 1
Ingredient
KG
Sponge Mix Complete
1.000
Water
0.620
Total Weight: 1.620

Method

Swiss Roll

1. Blend all ingredients together using whisk for 1 minute on slow speed.
2. Scrape down.
3. Whisk on top speed for 5 minutes.
4. Whisk for a further 1 minute on slow speed.
5. Scale at 1kg per 18x30 sheet.
6. Bake at approximately 230℃ (445℉) for 4 minutes or until lightly baked.
7. Remove from the baking tray and cool.
8. Allow at least 30 minutes to cool and for the cake to settle before filling and rolling.

Product Used

Ingredients

Group 1
Ingredient
KG
Sponge Mix Complete
1.000
Water
0.620
Total Weight: 1.620

Method

Swiss Roll

1. Blend all ingredients together using whisk for 1 minute on slow speed.
2. Scrape down.
3. Whisk on top speed for 5 minutes.
4. Whisk for a further 1 minute on slow speed.
5. Scale at 1kg per 18x30 sheet.
6. Bake at approximately 230℃ (445℉) for 4 minutes or until lightly baked.
7. Remove from the baking tray and cool.
8. Allow at least 30 minutes to cool and for the cake to settle before filling and rolling.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Afternoon Tea

Finished Product

Finished Product

Cake, Sponge, Swiss Roll