1. Place the water, whole egg and any fat being added into the machine bowl
      2. Add the sieved and blended dry ingredients
      3. Whisk on slow speed for 1 minute and scrape down and then whisk on top speed for 4 minutes
      4. Finish by whisking for one minute on slow speed
      5. Deposit 1170g into a 18×30 baking sheet
      6. Bake at 250-260ºC for 5 mins
      7. Remove sheet from tray and place on a surface dusted with caster sugar
      8. Spread the sponge with whipped Mactop Traditional and scatter with raspberry and drizzle with Raspberry ku-li® and carefully roll


  • 1000g Mac-a-Cake
  • 3500g caster sugar
  • 2500g cake flour
  • 3400g whole egg
  • 1400g water
  • Mactop Traditional
  • fresh raspberries
  • Raspberry ku-li®