CAKE ROLLS
(Using B & S Sponge Mix)
INGREDIENTS |
BAKER’S % |
WEIGHT IN GRAMS |
Batter: |
||
| B & S Sponge Mix |
100.00 |
337.50 |
| Egg Yolk |
44.44 |
150.00 (6 pcs.) |
| Corn Oil/ Melted Butter |
17.77 |
60.00 |
| Water |
55.60 |
187.50 |
| Vanilla Extract |
1.48 |
5.00 |
Meringue: |
||
|
Egg White |
44.44 |
150.00 (6 pcs.) |
| Cream of Tartar |
0.29 |
1.00 |
| Refined Sugar |
22.22 |
75.00 |
Icing: |
||
| B & S Instant Whipping Cream Powder | 150.00 | |
| Ice Cold Water | 150.00 | |
PROCEDURE:
Batter:
- Combine all ingredients and mix until smooth and free of lumps. DO NOT OVERMIX. Set it aside.
Meringue:
- Beat cream of tartar and egg white at full speed until frothy.
- Slowly add sugar and beat until stiff but not firm.
- Fold-in batter and meringue.
- Deposit into baking pan and bake for 15 to 18 minutes at 180°C.
- Cool for 5 minutes and roll using cheese/linen cloth.
Icing:
- Dissolve instant whipping cream powder with the ice cold water.
- Whip for 6 to 9 minutes at high speed.
- Apply it as icing.
This material is supplied as reference and guide for your testing. All recommendations are based on tests and research believed to be reliable. While it may meet your needs, no guarantees are assumed or implied.
