Recipe Raspberry Swiss Roll
Ingredients
- 1000g Macphie Mac-a-Cake
- 3500g caster sugar
- 2500g cake flour
- 3400g whole egg
- 1400g water
- Macphie Mactop® Traditional
- Fresh raspberries
- Macphie ku-li® Raspberry fruit coulis
Method
Place the water, whole egg and any fat being added into the machine bowl.
Add the sieved and blended dry ingredients.
Whisk on slow speed for 1 minute and scrape down and then whisk on top speed for 4 minutes.
Finish by whisking for one minute on slow speed.
Deposit 1170g into a 18×30 baking sheet.
Bake at 250-260ºC (480-500ºF) for 5 minutes.
Remove sheet from tray and place on a surface dusted with caster sugar.
Spread the sponge with whipped Macphie Mactop® Traditional and scatter with raspberry and drizzle with Macphie ku-li® Raspberry fruit coulis and carefully roll.
