Chocolate Coffee Roulade
19-013
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
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