Red Velvet Swiss Roll


Working Method

  1. Place measured water, egg & red velvet into mixing bowl first, then the sponge mix on top.
  2. Mix for ± 1 minute on slow speed and 8 minutes on fast speed. Make sure the 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 ± 8 minutes with steam.
  5. Turn swiss roll out onto bags, spread with cream cheese icing.
  6. Roll swiss roll up and cut. 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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