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Gluten Free Sponge Cake Mix – Swiss Roll Mr.Passart Wongprom (Chef Mhee)
The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here . Preparation time: 6 minutes
Proofing and Resting Time: None
Baking Time: 12 minutes
Outcome: 1 Tray
Tools needed: Mixer including bowl, kitchen scale and baking tray
Ingredients and Method
Ingredients Sponge 500 g Gluten free Sponge Cake mix 400 g Whole eggs 20 g Vegetable oil 50 ml Water Butter Cream 88 g Golden pastry cream 25 g Sugar 250 g Butter, soft 250 ml Water Method Sponge: Beat all the ingredients for 6-8 minutes on a medium speed or until smooth. Spread onto a lined baking tray (60x20 cm). Bake at 170°C - 180°C for 12 – 15 minutes. Remove from the oven and allow to cool. Butter Cream: Whisk all ingredients in over a mediun heat for 5-7 minutes. Allow the mix to cool. Whisk Uniwhip until a soft peak. Add whiped cream into bowl then mix for 1-2 minutes. Swiss Roll: Turn the baked sponge onto a sheet if baking paper (70 x 30 cm). Spread the butter cream onto the sponge. Starting with the shortest edge, roll the sponge together. You can use the baking paper to help. Cut the swiss roll as your desire.
