Swiss Roll with Macsponge


Units %
Group 1
Cake Flour 400g 0
Baking Powder 27g 0
Group 1 total 0
Group 2
Egg 880g 0
White Sugar 480g 0
Mac Sponge 53g 0
Glycerine 107g 0
Group 2 total 0
Group 3
Water 240g 0
Pastarom Vanilla 32g 0
Group 3 total 0
FIllings & Toppings
Apricot Flavoured Jam 435g 0
Castor Sugar 54g 0
FIllings & Toppings total 0

Working Method

  1. Place Group 2 into a mixing bowl.
  2. Mix for ± 1 minute on slow speed and 10 minutes on fast speed. Make sure whisk has full compliment of wires.
  3. Fold in Group 1 by hand. Then stream in Group 3 on slow speed.
  4. Scale off batter into a greased and paper lined pan ± 2kg per pan.
  5. Bake at 240° C for ± 10 minutes with steam.

Fillings & Toppings
  1. Remove from oven and sprinkle castor sugar on top. Allow to cool.
  2. Turn Swiss roll out onto bags, spread with apricot jam.
  3. 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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