EASTER SWISS ROLL

1. Place all ingredients except Cold Water (2) and Glycerine into the mixing bowl.
2. Blend slowly to disperse powders. Whisk on fast speed for 7 minutes.
3. Add Cold Water (2) on slowest speed.
4. Add Glycerine and mix for 1 minute on slow speed.
5. Prepare 2 baking trays (750mm x 450mm) with grease proof paper.
6. Scale out 4 x 1.300kg batches and colour 3 of the batches with different colours leaving one batch plain white.
7. Pour 650g of each of the different colours onto each baking tray.
8. Run a skewer through the batter to create a marble effect.
9. Bake at ±230ºC for ±10 minutes.
10. Allow to cool then spread the 300g whipped Bakels Delight Gold filling on to each sheet.
11. Roll and cut into 17.5cm pieces.
12. Dust with Bakels Dusting Sugar.

Yield: Recipe makes 8 Swiss Rolls

• BAKELS DELIGHT GOLD
• Bakels Swiss Roll Mix