Recipe
White
chocolate
glaçage
Swiss
roll

Ingredients
- 1kg Macphie Chocolate Sponge Mix
- 550g Water
- 200g Macphie Rainbow Frosting Chocolate
- 625g Macphie Plant-based Cream Alternative
- 15g Gelatine
- 125g Dark chocolate
- White chocolate glaçage

Method Makes 12 portions
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.
Whisk on medium speed for 5 minutes, followed by a final minute on slow speed.
Deposit into an 18×30 baking sheet and bake at 250⁰C for 5-7 minutes.
Whip 500g of Macphie Plant-based Cream on a medium speed until stiff peaks are formed.
To make the ganache, incorporate the bloomed gelatine into 125g Macphie Plant-based Cream, warm up & add the chocolate. Mix well.
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.
Once set, remove from the freezer & apply a thin layer of beaten Macphie Rainbow Frosting Chocolate on the outside of the sponge.
Warm the glaçage to around 40 degrees & apply to the Swiss roll.
Garnish as desired.