Sponge Rounds and Swiss Rolls
Swiss rolls and Sponge Rounds – Using Bakels Multi-Purpose Sponge Mix
Group 1
Ingredient
KG
Water (Variable)
0.460
Egg
0.400
Bakels Multi-Purpose Sponge Mix
1.000
Total Weight: 1.860
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.
