Ingredients

Group 1
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.500
100
Whole Eggs
0.500
100
Water
0.125
25
Butter (melted)
0.125
25
Total Weight: 1.250
Group 2
Ingredient
KG
Weight (%)
APITO EXPRESSO PASTE
0.045
3.5
Total Weight: 0.045

Method

How to do it:

1. Mix all ingredients, except melted butter using wire whisk for 10 minutes on high speed.
2. Fold in melted butter by hand.
3. Divide batter into two. Add Apito Expresso Paste to one batter and leave the other plain. Fold in flavor. Place batter in two piping bags, one for each flavor.
4. Deposit batter in a paper-lined jelly roll pan, piping each flavor alternately to create a design.
5. Bake at 180°C for 13 minutes.
6. De-pan and roll cake while warm.

Yield

2 rolls (2 x 640g batter)

Ingredients

Group 1
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.500
100
Whole Eggs
0.500
100
Water
0.125
25
Butter (melted)
0.125
25
Total Weight: 1.250
Group 2
Ingredient
KG
Weight (%)
APITO EXPRESSO PASTE
0.045
3.5
Total Weight: 0.045

Method

How to do it:

1. Mix all ingredients, except melted butter using wire whisk for 10 minutes on high speed.
2. Fold in melted butter by hand.
3. Divide batter into two. Add Apito Expresso Paste to one batter and leave the other plain. Fold in flavor. Place batter in two piping bags, one for each flavor.
4. Deposit batter in a paper-lined jelly roll pan, piping each flavor alternately to create a design.
5. Bake at 180°C for 13 minutes.
6. De-pan and roll cake while warm.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cakes, Sponge

Finished Product

Finished Product

Cake, Soft Roll

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