Swiss Roll

Ingredients

Units %
Swiss Roll Inst 5,000g 0
Water 1,750g 0
Eggs 4,000g 0
Cooking Oil 0,500L 0
total 0
Apply after baking
Apricot Jam 2,500g 0
Castor Sugar 0,500g 0
Apply after baking total 0

Working Method

Part 1
  1. Place measured water, egg and swiss roll premix into mixing bowl first.
  2. Mix for ± 1 minute on slow speed and 8 minutes on fast speed.
  3. Fold in the oil by hand.
  4. Scale off batter into a greased and paper lined pan ± 2kg per pan.
  5. Bake at 240° C for ± 10 minutes with steam.
  6. Remove from oven and sprinkle castor sugar on top.
  7. Allow to cool.
  8. Turn swiss roll out onto bags, spread with apricot jam.
  9. Roll swiss roll up and cut.

Baking Overview

Tips and tricks

  • Make sure whisk has full complement of wires.
  • Keep baked swiss roll pans out of draft so no dry skin forms on surface, which will cause it to crack.

About this recipe

Author: Chipkins Puratos

Complexity level: