Fantasy Sponge Bars
07-027
Group Cake
Ingredient
KG
%
Eggs
0.313
250.00
BAKELS OVALETT
0.015
12.00
Sugar
0.175
140.00
3rd Class Flour
0.125
100.00
Cornstarch
0.013
10.50
BAKELS BAKING POWDER
0.002
1.60
Water
0.059
47.00
Margarine/Butter
0.013
10.00
APITO EXPRESSO PASTE
0.010
8.00
APITO STRAWBERRY PASTE
0.010
8.00
Total Weight: 0.734
Group Filling
Ingredient
KG
%
BAKELS WHIPPING CREAM
0.125
-
Butter
0.050
-
Cold water
0.063
-
Total Weight: 0.238
How to do it:
Cake:
1. Combine whole eggs, Ovalett and sugar in a mixing bowl, mix on low speed for 1 minute.
2. Add third class flour, cornstarch and Bakels Baking Powder, shift to high speed and continue mixing for 4 minutes while adding water.
3. Divide batter into two, add Apito Expresso Paste in first half and Apito Strawberry Paste in the other half. Place in piping bag.
4. Pipe batter in a well-greased standard jelly roll pan as desired.
5. Bake at 180°C for 15-18 minutes.
6. Immediately remove from pan and place in a clean cloth or brown paper dusted with flour or sugar.
7. Cool. Cut into half.
8. Spread filling on top of the first half.
9. Put the remaining half on top of sponge with filling.
10. Divide.
11. Pack individually.
Filling:
1. Using a paddle, mix Bakels Whipping Cream on low speed for 1 minute.
2. Gradually add water while mixing on high speed for 1 minute.
3. Add softened butter, whip on high speed for 3 minutes.
Yield: 1 jelly roll ( 12 bars x 80 grams)
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