Rainbow Rolls
12-057
Group Cake
Ingredient
KG
%
Cake Flour
0.150
100.00
Eggs
0.375
250.00
BAKELS OVALETT
0.018
12.00
Sugar
0.210
140.00
Cornstarch
0.016
10.50
BAKELS BAKING POWDER
0.002
1.60
Water
0.071
47.00
Total Weight: 0.842
Group Flavor Variants
Ingredient
KG
%
APITO ORANGE PASTE
0.023
2.78
APITO STRAWBERRY PASTE
0.015
1.78
APITO UBE PASTE
0.014
1.63
Total Weight: 0.052
Group Filling
Ingredient
KG
%
BAKELS WHIPPING CREAM
0.170
0.00
Cold water
0.085
0.00
APITO BUTTA VANILLA ESSENCE
0.002
0.00
Total Weight: 0.257
Group Chocolate Roll
Ingredient
KG
%
Cake Flour
0.135
100.00
Eggs
0.405
300.00
BAKELS OVALETT
0.016
12.00
Sugar
0.189
140.00
Cornstarch
0.020
14.50
BAKELS BAKING POWDER
0.002
1.60
Water
0.076
56.00
Total Weight: 0.843
Group Add-ons
Ingredient
KG
%
BAKELS ALKALIZED COCOA POWDER
0.027
20.00
APITO CHOCOLATE PASTE
0.015
11.20
Total Weight: 0.042
How to do it:
Cake:
1. Combine all ingredients.
2. Using wire whisk, mix on low speed for 30 seconds.
3. Shift to high speed and mix for 8 minutes.
4. Shift to low speed and mix for 30 seconds.
5. Fold in desired Apito flavocol (in the case of chocolate roll, fold in Bakels Alkalized Cocoa Powder and Apito Chocolate Paste).
6. Pour batter in a well-greased standard jelly roll pan.
7. Bake at 180°C for 15-20 minutes.
8. Apply filling.
9. Roll in a clean cloth or brown paper dusted with flour or sugar.
Filling:
1. Beat Bakels Whipping Cream with a paddle on high speed for 5 minutes.
2. Replace the paddle with a wire whisk.
3. Gradually add water while mixing o high speed for 5 minutes or until desired volume and consistency are achieved.
4. Fold in Apito Butta Vanilla Essence.
Note: Percentage and Weight of Apito Flavocols is based on 841.7-g batter.
Yield: 10 sets of rainbow rolls (each set has 4 flavors)
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