Swiss Roll

Sponge Roll 1: Professional Baking 4th Ed. (p. 350)

{1140 g} 10

x 1.5 cm discs

100 %

Egg yolks 3 = 57g

50 %

sugar (reduced from 67%) 29 g

85 %

AP flour 48g

15 %

Potato Starch (sift together several times to approximate cake flour) 9g

150 %

Egg Whites (Eggs are 3:2 white to yolk ratio) 3 = 86 g

2 %

salt 1 g

50 %

sugar 29 g

Mix sugar and yolks over water bath until slightly warmed (38C/100F. optimal) Mix high speed until foamy.

Beat egg whites to stiff but NOT DRY peaks.

Fold egg white and flour in 3-4 additions, alternating between each item.

Be careful not to deflate.

{150 g} 3

egg recipe makes 4 x 10 x 2 cm sponge discs. (471 ml volume / 258g mass).

Bake discs at 375F/190C for 12-15 minutes. (7 minutes @ 400F/204C underbaked).

Makes 1

8" x 1.5cm layer. Bake 15-18 minutes (guess) at 375F/190C.

Baking times vary:

46x66x12 mm (18x26x.5 ") 1.2kg 375F/190C 15-20 m 46x66x6 mm 800g 400F/200C 7-10 m

Chocolate Variation: 17% cocoa, 25% water into whipped yolk mixture.