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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.
