Jaffa Roll
12-067
Group 1
Ingredient
KG
%
Cake Flour
0.150
100.00
Sugar
0.116
77.27
BAKELS CAKE CONCENTRATE
0.015
10.00
BAKELS OVALETT
0.006
4.00
APITO ORANGE PASTE
0.024
16.00
Oil
0.038
25.00
Water
0.087
58.18
Egg Yolk
0.450
54.54
Total Weight: 0.886
Group 2
Ingredient
KG
%
Egg white
0.164
109.10
Sugar
0.058
38.64
Cream of tartar
0.001
0.77
Total Weight: 0.223
Group Icing
Ingredient
KG
%
BAKELS DARK CHOCOLATE FUDGE
0.350
100.00
Total Weight: 0.350
How to do it:
1. Combine all ingredients in Group 1 and blend on slow speed until smooth. Set aside.
2. In a separate mixing bowl, whip egg whites and cream of tartar on high speed for 1 minute.
3. Gradually add sugar and whip until medium peaks.
4. Fold in foam portion into batter portion.
5. Deposit in a jelly roll pan.
6. Bake at 180°C for 18 minutes or until done.
Yield: 1 x jelly roll (12 x 16” pan)
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