BUTTERSCOTCH SWISS ROLL
Recipe makes 8 Swiss Rolls
Group I
Ingredient
KG
Butterscotch Cake Mix
2.000
Eggs
1.000
Water
0.650
Total Weight: 3.650
Group II
Ingredient
KG
Oil
0.300
Total Weight: 0.300
Total Weight: 1.600
Group IV
Ingredient
KG
Flaked Almonds (Optional)
0.160
Total Weight: 0.160
- Mix all ingredients from Group I in a mixing bowl.
- Mix on slow speed for 2 minutes and then for 8 – 10 minutes on fast speed.
- Add ingredients from Group II and mix on medium speed for 1 minute.
- Prepare baking trays with silicone paper.
- Scale and spread 1975g of the mixture evenly into two baking trays
- Bake at 230˚C for ±12 minutes.
- Remove from the oven and allow to cool.
- Once cool, top each slab with 400g Orley Caramel Spread.
- Roll up each of the slabs.
- Pipe 100g of Orley Caramel Spread on to each Swiss Roll and spread nicely with a palate knife.
- Cut each roll into 4 equal pieces.
- Sprinkle 20g of Flaked Almonds on to each Swiss Roll or decorate as desired.
