Recipe: Rolled indulgence

14 Dec 2017

Recipes
Bakery
Patisserie

Ingredients

Base

  • 1000 g of Tegral Chiffon Cake*
  • 600 g of Egg
  • 100 g of Water
  • 175 g of Oil
  • 30 g of Matcha tea powder
  • Q.S. of Poppy seeds

Filling

  • 1000 g of Chantypak*
  • 900 g of Deli Orange*
  • Q.S. of Belcolade Selection Cocoa Dark*

Decoration

  • Q.S. of Harmony Sublimo Glaze & Go Neutre*
  • Q.S. of Poppy Seeds (roasted)

*Puratos product

Working Method

Base

  1. In a mixing bowl put the water, the eggs and add the Tegral Chi on Cake and matcha tea powder on the top. 
  2. Mix for 7 min. at fast speed using a whisk. 
  3. Add the oil and mix for 1 more min.
  4. On a baking paper spread the batter into a layer of 4mm. and sprinkle some poppy seeds on top.
  5. Bake for 5 min. at 210°C. 
  6. After baking remove from the hot baking tray to avoid drying out the sponge.

Filling

  1. To make the orange filling cream, whip the Chantypak and Deli Orange together until obtaining a smooth texture.
  2. Once the sponge is cooled down put a thin layer of melted Belcolade Selection and then a thin layer of the orange filling cream. 
  3. Then roll up the swiss roll and let it cool down.

Decoration

  1. To decorate, glaze with Harmony Sublimo Glaze & Go Neutre and top with roasted poppy seeds.