Matcha & Strawberry Swiss Roll
Matcha & Strawberry Swiss Roll — a Dawn Foods recipe in 3 components. Uses Dawn Supersponge Cake Mix 12.5 kg.
- mixing time (slow speed)
- 1 min
- mixing time (fast speed)
- 4 min
- mixing time (final, slow speed)
- 30 s
- baking temperature (deck oven)
- 240 °C
- baking time
- 5 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Dawn Supersponge Cake Mix 12.5 kgDawn Supersponge Cake Mix – Plain | 1000 g |
| Matcha Powder | 20 g |
| Whole Egg | 150 g |
| Cold Water (for sponge mix) | 390 g |
Matcha Fond Filling
| Ingredient | Quantity |
|---|---|
| Warm Water (for fond) | 200 g |
| Dawn Fond Matcha | 200 g |
| Lightly Whipped Cream | 1000 g |
Assembly
| Ingredient | Quantity |
|---|---|
| Dawn Delifruit Classic Strawberry | 200 g |
Method
Matcha Swiss Roll: Blend the matcha powder with the Supersponge mix to combine.
Matcha Swiss Roll: Add the water, egg and the combined Supersponge mix to a mixing bowl fitted with a whisk. Mix for 1 minute on slow speed, then 4 minutes on fast speed, then mix for a further 30 seconds on slow speed.
Matcha Swiss Roll: Deposit 1100 g onto a greased or lined 18" x 30" baking tray.
Bake: Bake in a deck oven at 240 °C for 5 minutes.
- Matcha Fond Filling
Dissolve the Fond Matcha powder in the warm water and then fold in the cream. Alternatively, top the Swiss roll with Dawn White Chocolate Delicream.
- Assembly
Trim the long edges of the Swiss roll sheet to achieve a 35 cm depth, spread and cover with 800 g of the prepared matcha fond. Pipe a 200 g line of the Classic Strawberry Delifruit across the width of the sheet about 2" from the top.
- Assembly
Roll the Swiss roll up and cut into desired size pieces.
- Assembly
Decorate the top with whipped cream, freeze dried strawberries and a sprinkle of matcha powder.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.