Pandan Jelly Roll
12-068
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 PANDAN PASTE
0.015
10.00
Oil
0.038
25.00
Water
0.087
58.18
Egg Yolk
0.082
54.54
Total Weight: 0.509
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 Filling
Ingredient
KG
%
BAKELS WHIPPING CREAM
0.200
100.00
Cold water
0.100
50.00
APITO UBE PASTE
0.020
10.00
Total Weight: 0.320
Group Icing
Ingredient
KG
%
BAKELS WHIPPING CREAM
0.300
100.00
Cold water
0.090
30.00
Butter (softened)
0.075
25.00
Total Weight: 0.465
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 15 minutes or until done.
Filling:
1. Place Bakels Whipping Cream in a mixing bowl and whip using a paddle on high speed for 1 minute.
2. Add cold water gradually and whip with a wire whisk until desired volume and consistency are achieved.
3. Add Apito Ube Paste and whip for 1 minute on high speed.
Icing:
1. Place Bakels Whipping Cream and softened butter in a mixing bowl and whip using a paddle on high speed for 1 minute.
2. Add cold water gradually and whip with a wire whisk until desired volume and consistency are achieved.
Yield: 1 x jelly roll (12 X 16” pan)
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