Fruit Mince Swiss Roll


Working Method

  1. Place measured water, egg and swiss roll premix into mixing bowl.
  2. Mix for ± 1 minute on slow speed and 8 minutes on fast speed. Make sure whisk has full compliment of wires.
  3. Fold in the oil by hand. Scale off batter into a greased and paper lined pan ± 2kg per pan.
  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 christmas fruit mince.(600g per sheet i.e. 100g per swiss roll)
  7. Roll swiss roll up and cut.
  8. N.B. Keep baked swiss roll pans out of draft so no dry skin forms on surface, which will cause it to crack.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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