Ingredients

Group Cake
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.500
100
BAKELS BAKE STABLE CUSTARD MIX
0.030
6
Water
0.190
38
BAKELS OVALETT
0.030
6
Whole Eggs
0.620
-
Corn Oil
0.150
-
Cremess Superior
0.200
-
Fresh Milk
0.200
-
BAKELS DARK CHOCOLATE FUDGE
0.250
-
Total Weight: 2.170

Method

How to do it:

Batter:
1. Add Group 1 all together and mix slowly for 1 minute using whisk attachment.
2. Scrape and mix for another 4-6 minutes at medium to high speed.
3. Slowly add Group 2 and mix for another 1 minute.
4. Pour in prepared jelly roll pan and bake for 18 minutes @ 180°C.
5. After baking, remove the roll in the pan and cool down.
6. Process the whipping cream by whisking the Cremess superior with milk for 1 minute at slow speed.
7. Scrape and mix further at high speed until 80% done.
8. Scrape and bring to low speed until stiff peak.

Assembly:
1. Lay the sponge roll in the bench.
2. Apply the ready to use Bakels Dark Chocolate Fudge as filling.
3. Apply the Cremess superior cream on top.
4. Roll the roulade and put in the freezer for 10 minutes before slicing.

Yield

2x Jelly Roll Pan

Ingredients

Group Cake
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.500
100
BAKELS BAKE STABLE CUSTARD MIX
0.030
6
Water
0.190
38
BAKELS OVALETT
0.030
6
Whole Eggs
0.620
-
Corn Oil
0.150
-
Cremess Superior
0.200
-
Fresh Milk
0.200
-
BAKELS DARK CHOCOLATE FUDGE
0.250
-
Total Weight: 2.170

Method

How to do it:

Batter:
1. Add Group 1 all together and mix slowly for 1 minute using whisk attachment.
2. Scrape and mix for another 4-6 minutes at medium to high speed.
3. Slowly add Group 2 and mix for another 1 minute.
4. Pour in prepared jelly roll pan and bake for 18 minutes @ 180°C.
5. After baking, remove the roll in the pan and cool down.
6. Process the whipping cream by whisking the Cremess superior with milk for 1 minute at slow speed.
7. Scrape and mix further at high speed until 80% done.
8. Scrape and bring to low speed until stiff peak.

Assembly:
1. Lay the sponge roll in the bench.
2. Apply the ready to use Bakels Dark Chocolate Fudge as filling.
3. Apply the Cremess superior cream on top.
4. Roll the roulade and put in the freezer for 10 minutes before slicing.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cakes, Specialty

Finished Product

Finished Product

Cake, Soft Roll

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