Christmas Swiss Roll


Working Method

Part 1
  1. Add all ingredients except the oil into the mixer. 
  2. Using a flat beater combine liquid and powder on slow speed for 1 minute.
  3. Mix on fast speed for 5 minutes.
  4. Fold in the oil on slow speed for 1 minute.
  5. Line a baking sheet with silicon paper.
  6. Mix the colouring with 100g of batter.
  7. Place the coloured batter into a piping bag with a thin nozzle and make patterns on the silicon paper pertaining to Christmas.
  8. Scale 1700g of batter slowly over the patterns on the silicon sheet.
  9. Bake at 180°C for ± 20 minutes.
  10.  Allow to cool then turn baked product out onto a cloth or silicon paper.
  11.  Whip up the Ambiante non dairy cream and mix the Classic flavour into the cream then spread it evenly over the baked product.
  12.  Roll the baked product up into a swiss roll shape.
  13.  Divide into 4 equal size swiss rolls.


About this recipe

Author: Chipkins Puratos

Complexity level:  


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