Sponge Rounds and Swiss Rolls
Swiss rolls and Sponge Rounds – Using Bakels Multi-Purpose Sponge Mix
Ingredients
Group 1
Ingredient
KG
Water (Variable)
0.460
Egg
0.400
Bakels Multi-Purpose Sponge Mix
1.000
Total Weight: 1.860
Method
1. Place ingredients in mixing bowl.
2. Whisk together on low speed.
3. Scrape down.
4. Whisk on top speed for 6−8 minutes.
5. Then on second speed for 2 minutes.
6. For Sponge Rounds (18 cm) scale 230 grams sponge batter. Oven temperature 190°C.
7. For Swiss Rolls scale 1.000 to 1.200 kg sponge batter in standard baking tray. Oven temperature 220°C.
8. For Slabs scale half 1500g in standard coffin trays. Full 3000g in standard coffin trays. Oven temperature 210°C–220°C.
Product Used
Ingredients
Group 1
Ingredient
KG
Water (Variable)
0.460
Egg
0.400
Bakels Multi-Purpose Sponge Mix
1.000
Total Weight: 1.860
Method
1. Place ingredients in mixing bowl.
2. Whisk together on low speed.
3. Scrape down.
4. Whisk on top speed for 6−8 minutes.
5. Then on second speed for 2 minutes.
6. For Sponge Rounds (18 cm) scale 230 grams sponge batter. Oven temperature 190°C.
7. For Swiss Rolls scale 1.000 to 1.200 kg sponge batter in standard baking tray. Oven temperature 220°C.
8. For Slabs scale half 1500g in standard coffin trays. Full 3000g in standard coffin trays. Oven temperature 210°C–220°C.
Ingredients
Group 1
Ingredient
KG
Water (Variable)
0.460
Egg
0.400
Bakels Multi-Purpose Sponge Mix
1.000
Total Weight: 1.860
Method
1. Place ingredients in mixing bowl.
2. Whisk together on low speed.
3. Scrape down.
4. Whisk on top speed for 6−8 minutes.
5. Then on second speed for 2 minutes.
6. For Sponge Rounds (18 cm) scale 230 grams sponge batter. Oven temperature 190°C.
7. For Swiss Rolls scale 1.000 to 1.200 kg sponge batter in standard baking tray. Oven temperature 220°C.
8. For Slabs scale half 1500g in standard coffin trays. Full 3000g in standard coffin trays. Oven temperature 210°C–220°C.
Product Used
Ingredients
Group 1
Ingredient
KG
Water (Variable)
0.460
Egg
0.400
Bakels Multi-Purpose Sponge Mix
1.000
Total Weight: 1.860
Method
1. Place ingredients in mixing bowl.
2. Whisk together on low speed.
3. Scrape down.
4. Whisk on top speed for 6−8 minutes.
5. Then on second speed for 2 minutes.
6. For Sponge Rounds (18 cm) scale 230 grams sponge batter. Oven temperature 190°C.
7. For Swiss Rolls scale 1.000 to 1.200 kg sponge batter in standard baking tray. Oven temperature 220°C.
8. For Slabs scale half 1500g in standard coffin trays. Full 3000g in standard coffin trays. Oven temperature 210°C–220°C.
Related recipes
Alpine White Mud Cake
Using Bakels Crème Cake Muffin Mix. An off white coloured powder, moist-eating American style muffins and cakes, recipe variations available.
Products Used
1 Product Used
Bakels Butter Bars – Golden Cherry Bars
Bakels Butter Bars – Golden Cherry Bars – Using Apito Utility Cake Mix.
Banoffee Roll
Using Bakels Honey Roll Mix, this is a delicious tasting roll which also contains our Whip’n’Ice
Products Used
2 Products Used
Basic Cake Recipe
Using Vegetable Cake Margarine. Vegetable Cake Margarine for cakes, cookies and muffins.
Products Used
1 Product Used
Chocolate Caramel Slice
Chocolate Caramel Slice – Using Bakels Mud Cake Mix.
Products Used
3 Products Used
Cream Puffs and Éclairs
Cream Puffs and Éclairs using Pettina Choux Paste Mix.
Products Used
1 Product Used
Jam Roll
Jam roll – Using an orange coloured translucent paste emulsifier for cake and sponge production.
Products Used
3 Products Used
Rum Gugelhupf
Using Bakels Crème Cake Muffin Mix with a splash of Apito Butta Vanilla Flavouring Paste
Products Used
2 Products Used
Strawberry Torte/Cheesecake
Using Pettina Cheesecake Mix. A strawberry flavoured cheesecake or Torte for your pallet to enjoy.
Products Used
1 Product Used
Related products
Bakels Multi-Purpose Sponge Mix
Sponge Cake- Muffins & Cookie Mix
A cream coloured free flowing powder. A premix for sponges where extra tolerance is required. Add eggs and water.
View product