Ingredients

Group Cake
Ingredient
KG
Weight (%)
Cake Flour
0.150
100
Eggs
0.375
250
BAKELS OVALETT
0.018
12
Sugar
0.210
140
Cornstarch
0.016
10.5
BAKELS BAKING POWDER
0.002
1.6
Water
0.071
47
Total Weight: 0.842
Group Flavor Variants
Ingredient
KG
Weight (%)
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
Weight (%)
BAKELS WHIPPING CREAM
0.170
good for 1 roll only
Cold water
0.085
good for 1 roll only
APITO BUTTA VANILLA ESSENCE
0.002
good for 1 roll only
Total Weight: 0.257
Group Chocolate Roll
Ingredient
KG
Weight (%)
Cake Flour
0.135
100
Eggs
0.405
300
BAKELS OVALETT
0.016
12
Sugar
0.189
140
Cornstarch
0.020
14.5
BAKELS BAKING POWDER
0.002
1.6
Water
0.076
56
Total Weight: 0.843
Group Add-ons
Ingredient
KG
Weight (%)
BAKELS ALKALIZED COCOA POWDER
0.027
20
APITO CHOCOLATE PASTE
0.015
11.2
Total Weight: 0.042

Method

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)

Ingredients

Group Cake
Ingredient
KG
Weight (%)
Cake Flour
0.150
100
Eggs
0.375
250
BAKELS OVALETT
0.018
12
Sugar
0.210
140
Cornstarch
0.016
10.5
BAKELS BAKING POWDER
0.002
1.6
Water
0.071
47
Total Weight: 0.842
Group Flavor Variants
Ingredient
KG
Weight (%)
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
Weight (%)
BAKELS WHIPPING CREAM
0.170
good for 1 roll only
Cold water
0.085
good for 1 roll only
APITO BUTTA VANILLA ESSENCE
0.002
good for 1 roll only
Total Weight: 0.257
Group Chocolate Roll
Ingredient
KG
Weight (%)
Cake Flour
0.135
100
Eggs
0.405
300
BAKELS OVALETT
0.016
12
Sugar
0.189
140
Cornstarch
0.020
14.5
BAKELS BAKING POWDER
0.002
1.6
Water
0.076
56
Total Weight: 0.843
Group Add-ons
Ingredient
KG
Weight (%)
BAKELS ALKALIZED COCOA POWDER
0.027
20
APITO CHOCOLATE PASTE
0.015
11.2
Total Weight: 0.042

Method

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.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cakes, Sponge

Finished Product

Finished Product

Cake, Sponge

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