Ingredients

Group 1
Ingredient
KG
Weight (%)
PETTINA CHOCOLATE SPONGE MIX
0.280
100
Whole Eggs
0.210
75
Water
0.070
25
Butter (melted)
0.070
25
Total Weight: 0.630
Group 2
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.250
100
Whole Eggs
0.250
100
Water
0.063
25
Butter (melted)
0.063
25
Total Weight: 0.625

Method

How to do it:

1. Mix all ingredients of Group 1 except melted butter using wire whisk for 10 minutes on high speed.
2. Fold in butter gradually. Set aside.
3. Mix all ingredients of Group 2 except melted butter using wire whisk for 10 minutes on high speed.
4. Fold in butter gradually. Set aside.
5. Place Group 1 and 2 batters in separate piping bags.
6. Deposit batter in paper-lined jelly roll pan creating a design of your choice.
7. Bake at 180°C for 12-13 minutes.

Yield

2 rolls (2 x 627g batter)

Ingredients

Group 1
Ingredient
KG
Weight (%)
PETTINA CHOCOLATE SPONGE MIX
0.280
100
Whole Eggs
0.210
75
Water
0.070
25
Butter (melted)
0.070
25
Total Weight: 0.630
Group 2
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.250
100
Whole Eggs
0.250
100
Water
0.063
25
Butter (melted)
0.063
25
Total Weight: 0.625

Method

How to do it:

1. Mix all ingredients of Group 1 except melted butter using wire whisk for 10 minutes on high speed.
2. Fold in butter gradually. Set aside.
3. Mix all ingredients of Group 2 except melted butter using wire whisk for 10 minutes on high speed.
4. Fold in butter gradually. Set aside.
5. Place Group 1 and 2 batters in separate piping bags.
6. Deposit batter in paper-lined jelly roll pan creating a design of your choice.
7. Bake at 180°C for 12-13 minutes.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Sponge

Finished Product

Finished Product

Soft Roll, Sponge

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