Chocolate Swiss Roll with Non-Dairy Cream


Working Method

Part 1
  1. Place measured first part water and egg into mixing bowl first then Sponge Mix.
  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.
  4. Bake at 240° C for ± 10 minutes with steam.

  1. Remove from oven and sprinkle castor sugar on top. Allow to cool.
  2. Turn swiss roll out onto bags, spread with crème.
  3. Roll swiss roll up and cut.
  4. Decorate with crème and chocolate shavings.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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