Raspberry Swiss Roll
Raspberry Swiss Roll — a Bakels recipe in 2 components, makes 4 Swiss Rolls. Uses Bakels Sponge Mix Complete 12.5 kg and Bakels Instant Cream 10 kg.
- mixing time (cake, low speed)
- 1 min
- mixing time (cake, high speed)
- 5 min
- baking temperature (cake)
- 230 °C
- baking time (cake)
- 6 min
- whipping time (instant cream, high speed)
- 4 min
Ingredients
Cake
| Ingredient | Quantity |
|---|---|
| Bakels Sponge Mix Complete 12.5 kg | 0.660 kg |
| Glucose | 0.010 kg |
| Water | 0.380 kg |
Assembly/Decoration
| Ingredient | Quantity |
|---|---|
| Fruit Filling - Raspberry 50% | 0.700 kg |
| Bakels Instant Cream 10 kg | 0.210 kg |
| Water | 0.300 kg |
Method
- Cake
Add all the cake ingredients into a mixing bowl, fitted with a beater.
- Cake
Mix for 1 minute on low speed.
- Cake
Scrape down.
- Cake
Mix for 5 minutes on high speed.
- Cake
Pour mixture into a lined 30 x 18 baking tray.
- Cake
Bake at 230°C for 6 minutes.
- Cake
Once cool slightly, turn out onto a sugared table and cut into four quarters.
Instant Cream: Add water to a mixing bowl, fitted with a whisk.
Instant Cream: Over low speed, add the Instant Cream.
Instant Cream: Scrape down using the whisk.
Instant Cream: Whip on high speed for 4 minutes.
- Assembly/Decoration
Spread each rectangle with 175g of Fruit Filling - Raspberry 50% and 125g of Instant Cream.
- Assembly/Decoration
Roll each one and top with sweet snow.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.