Sponge Cakes

White and Pink Chocolate Swiss Roll

Ingredients

• Pink Sheet
• Bavarian Whip
• White Chocolate Ganache
• Cherry Dip
• White Dip
• Fresh Fruit

Product Preparation Method

1. Defrost Bavarian Whip overnight in refrigerator
2. Defrost Sponge Sheet in packaging until soft ± 2 hours, or overnight
3. WhiskBavarian Whip to form a firm peak . 2 min 1st speed and then 2 min 2nd speed
4. Remove defrosted sheet from packaging and remove baking sheet
5. place on greaseproof paper and cut horizontally. Set one aside
6. Using a pallet knife coat the inside of the sponge with Bavarian
7. Roll up into Swiss roll, cover with BavarianWhip and cut into 2 portions
8. Heat coating to 40-45⁰C
9. Pour required quantity of coating over top of prepared sponge and with a pallet knife gently pallet the coating on the top so that it can flow down the sides to cover the complete top and sides, while coating is still wet, shake the cake gently to assist the coating to cover the cake and remove any runs and bubbles and give a smooth finish, use a drip rack to set
10. Cut ends of Swiss roll
11. Spin on top of swiss roll with White Dip,Cherry Dip and decorate with Fruit