Red Velvet Roll
17-095
Group Cake
Ingredient
KG
%
BAKELS RED VELVET CAKE MIX
0.500
100.00
BAKELS BAKE STABLE CUSTARD MIX
0.030
6.00
Water
0.190
38.00
BAKELS OVALETT
0.030
6.00
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
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
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