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 (480-500ºF) for 5 mins.
      7. Remove sheet from tray and place on a surface dusted with caster sugar.
      8. Spread the sponge with whipped Macphie Mactop® Traditional and scatter with raspberry and drizzle with Macphie Raspberry ku-li® and carefully roll.


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