Caramel Swiss Roll


Working Method

  1. Place measured water, egg & Pastarom Caramel into mixing bowl first, then the sponge mix on top.
  2. Mix for ± 1 minute on slow speed and 10 minutes on fast speed. Make sure whisk has full compliment of wires.
  3. Add second water slowly on second speed for 1 minute. Scale off batter into a greased and paper lined pan ± 2kg per pan. Decorate as per picture.
  4. Bake at 240° C for ± 10 minutes with steam.
  5. Remove from oven and sprinkle castor sugar on top. Allow to cool.
  6. Turn swiss roll out onto bags, spread with caramel.
  7. Roll swiss roll up and cut.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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