Ingredients

Group Jelly Roll
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.300
100
Whole Eggs
0.225
75
Water
0.068
22.5
Butter (melted)
0.045
15
Total Weight: 0.638
Group Tiger lining
Ingredient
KG
Weight (%)
Egg Yolk
0.175
-
Sugar
0.075
-
Cornstarch
0.020
-
BAKELS BAKE STABLE CUSTARD MIX
0.005
-
Total Weight: 0.275
Group Filling
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.300
-
Condensed Milk
0.045
-
Cold water
0.150
-
Total Weight: 0.495

Method

How to do it:

Jelly Roll:
1. Whisk Pettina Sponge Mix Complete, eggs and water for 5 minutes at high speed.
2. Fold in melted butter carefully.
3. Deposit batter in a paper-lined jelly roll pan. (16”x12”x1” jelly roll pan)
4. Bake at 180 ºC.
5. Put filling and roll.

Tiger Lining:
1. Whisk egg yolk and sugar for 4 minutes.
2. Add cornstarch and Bakels Bake-stable Custard Mix gradually.
3. Place in a wax paper-lined jelly roll pan and bake at 220C for 5 minutes.

Filling:
1. Whip Bakels Whipping Cream at high speed for 1 min.
2. Combine cold water and Bakels Condensed Milk. Add solution gradually to the cream while mixing at high speed for 5 mins. or until desired volume is achieved.

Yield

1 roll

Ingredients

Group Jelly Roll
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.300
100
Whole Eggs
0.225
75
Water
0.068
22.5
Butter (melted)
0.045
15
Total Weight: 0.638
Group Tiger lining
Ingredient
KG
Weight (%)
Egg Yolk
0.175
-
Sugar
0.075
-
Cornstarch
0.020
-
BAKELS BAKE STABLE CUSTARD MIX
0.005
-
Total Weight: 0.275
Group Filling
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.300
-
Condensed Milk
0.045
-
Cold water
0.150
-
Total Weight: 0.495

Method

How to do it:

Jelly Roll:
1. Whisk Pettina Sponge Mix Complete, eggs and water for 5 minutes at high speed.
2. Fold in melted butter carefully.
3. Deposit batter in a paper-lined jelly roll pan. (16”x12”x1” jelly roll pan)
4. Bake at 180 ºC.
5. Put filling and roll.

Tiger Lining:
1. Whisk egg yolk and sugar for 4 minutes.
2. Add cornstarch and Bakels Bake-stable Custard Mix gradually.
3. Place in a wax paper-lined jelly roll pan and bake at 220C for 5 minutes.

Filling:
1. Whip Bakels Whipping Cream at high speed for 1 min.
2. Combine cold water and Bakels Condensed Milk. Add solution gradually to the cream while mixing at high speed for 5 mins. or until desired volume is achieved.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Sponge

Finished Product

Finished Product

Cake