Group Sponge Cake
Ingredient
KG
%
Whole Eggs
0.200
100.00
Water
0.050
25.00
BAKELS DAIRY BLEND
0.050
25.00
PETTINA SPONGE MIX COMPLETE
0.200
100.00
APITO EXPRESSO PASTE
0.018
9.00
Total Weight: 0.518
Group Filling
Ingredient
KG
%
BAKELS COCOA CREAM
0.260
-
BAKELS HAZELNUT TRUFFLE
0.040
-
Total Weight: 0.300
Group Topping
Ingredient
KG
%
FINO DUSTING SUGAR
0.020
-
Total Weight: 0.020

How to do it:

Sponge Cake:
1. Mix all ingredients, except melted Dairy Blend, using wire whisk for 10 minutes on high speed.
2. Fold in melted butter.
3. Deposit batter in greased and lined pan (16 x 12 x 1-inch jelly roll pan).
4. Bake at 180°C for 13 minutes.
5. De-pan and roll cake while still warm.

Filling:
1. Place Cocoa Cream and Bakels Hazelnut Truffle in a mixing bowl with paddle attachment, and mix at medium speed for 2 to 3 minutes.
2. Set aside until ready to use.

Assembly:
1. Using a spatula, spread prepared filling onto warm sponge cake.
2. Carefully roll the sponge cake.
3. Dust top with Fino Dusting Sugar.

Yield: 25 pieces

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cakes, Sponge

Finished Product

Finished Product

Cake, Soft Roll, Sweet Food