Raspberry Swiss Rolls
Sponge and Cream — a Bakels recipe in 2 components. Uses Bakels Sponge Mix Complete 12.5 kg and Bakels Instant Cream 10 kg.
- mixing time (sponge, low speed)
- 1 min
- mixing time (sponge, high speed)
- 5 min
- mixing time (sponge, further, low speed)
- 1 min
- baking temperature (sponge)
- 230 °C
- baking time (sponge)
- 5 min
- cooling time (sponge, minimum)
- 30 min
- whipping time (cream)
- 3-4 min
Ingredients
Sponge
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Bakels Sponge Mix Complete 12.5 kg | 1.000 kg | 100% |
| Water | 0.620 kg | 62% |
Cream
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Bakels Instant Cream 10 kg | 0.200 kg | 20% |
| Chilled water | 0.250 kg | 25% |
Method
- Sponge
Add all sponge ingredients into a mixing bowl fitted with a whisk.
- Sponge
Mix for 1 minute on low speed.
- Sponge
Scrape down.
- Sponge
Mix for 5 minutes on high speed.
- Sponge
Mix for a further minute on low speed.
- Sponge
Scale at 1 kg per 18 x 30 sheet.
- Sponge
Bake at 230 °C for 5 minutes or until lightly baked.
- Sponge
Allow at least 30 minutes to cool and for the cake to settle before filling and rolling.
- Sponge
Pipe ropes of Bakbel Raspberry Fruitojam across the swiss roll sponge.
- Cream
Whisk the chilled water and Bakels Instant Cream for 3-4 minutes.
Finishing: Pipe the cream over the swiss roll sponge, covering the raspberry jam.
Finishing: Roll up tight into a swiss roll and dust the top with icing sugar to finish.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.