Red Velvet Swiss Roll

Group Red Velvet Batter
Ingredient
KG
BAKELS RED VELVET CAKE MIX
0.500
Egg Yolk
0.200
Water
0.100
Oil
0.200
Egg White
0.500
Icing sugar
0.200
Total Weight: 1.700
Group Butter Cream
Ingredient
KG
Icing sugar
0.400
Water -hot
0.150
Unsalted Butter
1.000
Bakels Cremello
1.000
Apito Vanilla Vanola
0.050
Total Weight: 2.600

Red Velvet Batter

  1. Whisk ingredients (Bakels Red Velvet Cake Mix, egg yolk, water and oil) on low speed for 2 mins then set aside.
  2. Beat egg white and sugar with high speed for 3 mins.
  3. Fold the batter with the egg white mixture until evenly mix.
  4. Deposit batter into a 8" tray (650g).
  5. Bake at 210°C for 25mins.

Butter Cream

  1. Dissolved sugar with water and mix in unsalted butter and whisk at high speed for 10mins.
  2. Add Bakels Cremello and continue to  whisk on high speed for 10 mins until it's soft and fluffy.
  3. Lastly, add in Apito Vanilla Vanola and mix evenly.
  4. Spread the cream onto cake and roll it gently. Set it in the fridge and ready to be  served.
Display Conditions

Display Conditions

Ambient

Category

Category

Bakery, Breads, Rolls & Pastry, Cakes, Muffins & Sponge Products

Occasion

Occasion

Afternoon Tea, Summer

Finished Product

Finished Product

Dessert, Sponge, Swiss Roll

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