Recipe White
chocolate
glaçage
Swiss
roll

Method Makes 12 portions

1. Add Macphie Chocolate Sponge Mix to a machine bowl fitted with a whisk, add water, and mix on slow speed for 1 minute, scrape down.

2. Whisk on medium speed for 5 minutes, followed by a final minute on slow speed.

3. Deposit into an 18×30 baking sheet and bake at 250⁰C for 5-7 minutes.

4. Whip 500g of Macphie Plant-based Cream on a medium speed until stiff peaks are formed.

5. To make the ganache, incorporate the bloomed gelatine into 125g Macphie Plant-based Cream, warm up & add the chocolate. Mix well.

6. Fold the ganache through the Macphie Plant-based Cream Alternative & deposit on top of the cold sponge base. Roll into a Swiss roll shape & freeze.

7. Once set, remove from the freezer & apply a thin layer of beaten Macphie Rainbow Frosting Chocolate on the outside of the sponge.

8. Warm the glaçage to around 40 degrees & apply to the Swiss roll.

9. Garnish as desired.

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