Swiss Roll with Macsponge


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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