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

Please Rotate Your Device

Device

We require your device to be portrait in order to provide you with the best possible experience.