Lemon Pecan Swiss Roll

Working Method

Add all ingredients except the oil into the mixer.
Using a flat beater combine liquid and powder on slow speed for 1 minute.
Mix on fast speed for 5 minutes then fold in the oil on slow.
Crush the pecan nuts and mix it into the batter slowly together with the cinnamon.
Scale 1,800g of batter into a baking sheet.
Bake at 180°C for ± 20 minutes.
Allow to cool then turn baked product out onto a cloth or silicon paper.
Mix cream cheese icing and Classic lemon together and spread it evenly over baked product.
Roll the baked product up into a swiss roll shape and ice the outside with the cream cheese icing.
Divide into 4 equal size swiss rolls.
Finish by decorating with the icing and pecan nuts.

Author: Chipkins Puratos

Complexity level: