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
Preser V
0.005
1
Total Weight: 1.255
Group 2
Ingredient
KG
Weight (%)
APITO CHOCOLATE PASTE
0.045
3.5
APITO PEPPERMINT PASTE
0.006
0.5
Total Weight: 0.051

Method

How to do it:

1. Whisk Pettina Sponge Mix Complete, eggs and water for 5 minutes on high speed.
2. Fold-in melted butter.
3. Divide batter into two. Add Apito Chocolate Paste to one batter and Apito Peppermint Paste to the other batter. Fold in separately. 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 625g 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
Preser V
0.005
1
Total Weight: 1.255
Group 2
Ingredient
KG
Weight (%)
APITO CHOCOLATE PASTE
0.045
3.5
APITO PEPPERMINT PASTE
0.006
0.5
Total Weight: 0.051

Method

How to do it:

1. Whisk Pettina Sponge Mix Complete, eggs and water for 5 minutes on high speed.
2. Fold-in melted butter.
3. Divide batter into two. Add Apito Chocolate Paste to one batter and Apito Peppermint Paste to the other batter. Fold in separately. 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

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