Ingredients

Group 1
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.250
100
Whole Eggs
0.250
100
Water
0.063
25
Butter (melted)
0.063
25
APITO STRAWBERRY PASTE
0.015
6
Total Weight: 0.640
Group 2
Ingredient
KG
Weight (%)
BAKELS UNIFIL STRAWBERRY
-
-
Total Weight: 0.000
Group 3
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.200
-
Water
0.100
-
APITO STRAWBERRY PASTE
0.002
-
Total Weight: 0.302
Group 4
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% STRAWBERRY
-
-
Total Weight: 0.000

Method

How to do it:

1. Whisk Pettina Sponge Mix Complete, eggs, water and Apito Strawberry Paste for 5 minutes on high speed.
2. Fold-in melted butter carefully.
3. Deposit batter in a paper-lined jelly roll pan.
4. Bake at 180°C for 13-16 minutes.
5. Spread Unifil Strawberry on cake then roll in a clean cloth dusted with sugar.

Icing:
1. Whip Bakels Whipping Cream, Apito Strawberry Paste and water for 5 minutes on high speed.

Yield

1 cake roll

Ingredients

Group 1
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.250
100
Whole Eggs
0.250
100
Water
0.063
25
Butter (melted)
0.063
25
APITO STRAWBERRY PASTE
0.015
6
Total Weight: 0.640
Group 2
Ingredient
KG
Weight (%)
BAKELS UNIFIL STRAWBERRY
-
-
Total Weight: 0.000
Group 3
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.200
-
Water
0.100
-
APITO STRAWBERRY PASTE
0.002
-
Total Weight: 0.302
Group 4
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% STRAWBERRY
-
-
Total Weight: 0.000

Method

How to do it:

1. Whisk Pettina Sponge Mix Complete, eggs, water and Apito Strawberry Paste for 5 minutes on high speed.
2. Fold-in melted butter carefully.
3. Deposit batter in a paper-lined jelly roll pan.
4. Bake at 180°C for 13-16 minutes.
5. Spread Unifil Strawberry on cake then roll in a clean cloth dusted with sugar.

Icing:
1. Whip Bakels Whipping Cream, Apito Strawberry Paste and water for 5 minutes on high speed.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cakes, Sponge

Finished Product

Finished Product

Sponge