Christmas Log

Ingredients

Units %
Cake
Sponge Mix Chocolate Coastal 800g 0
Egg 680g 0
Water 280g 0
Water 320g 0
Cake total 0
Filling
Ambiante 520g 0
Castor Sugar 52g 0
Filling total 0
Topping
Whip n Go Chocolate 1000g 0
Carat Coverlux Dark 640g 0
Blueberries 96g 0
Raspberries 96g 0
Icing Sugar 64g 0
Topping total 0

Working Method

Method
  1. Place measured first part water and egg into mixing bowl then, the Coastal Chocolate Sponge Mix.
  2. Mix for ±1 minute on a slow speed, then for 10 minutes on a fast speed. Make sure whisk has full complement of wires.
  3. Add second part water slowly on second speed for 1 minute.
  4. Scale off batter into a greased and paper lined pan, ±2 kg per pan.
  5. Bake at 240° C for ±10 minutes with steam.
  6. Remove from oven and sprinkle castor sugar on top. Allow to cool.
  7. Turn the swiss roll out onto bags, spread with Ambiante Non Dairy topping.
  8. Roll swiss roll up and decorate with Whip n Go Chocolate.
  9. Cut the whole rolled up decorated swiss roll into 10 equal pieces.
  10. Turn each piece on it’s side, then decorate the sides with chocolate swirls made with Carat Coverlux Dark.
  11. Place a few Blueberries and Raspberries on top and dust with Icing Sugar.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  

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