CLASSIC RECIPE
Ingredients
Preparation
-Whip all the ingredients in a planetary mixer with a whisk attachment for 8-10 minutes at medium speed.
-Spread the mixture into a 5-mm layers onto tray lined with parchment paper.
-Bake at 220-230°C for a short time.
-Out of the oven, let it cool down for a few minutes, then cover with plastic sheets to avoid drying and store in the fridge until you need to use it.
COCOA VARIANT
Ingredients
Preparation
-Whip all the ingredients in a planetary mixer with a whisk attachment for 8-10 minutes at medium speed.
-Spread the mixture into a 5-mm layers onto tray lined with parchment paper.
-Bake at 220-230°C for a short time.
-Out of the oven, let it cool down for a few minutes, then cover with plastic sheets to avoid drying and store in the fridge until you need to use it.
Final composition
-To make Swiss Roll, overturn the sponge layer, drizzle it with liqueur or soaking syrups, then cover it with a creamy spread (buttercream, custard, ganache or fruit jam).
-Roll it up until it reaches the desidered diameter, then finish by coating and decorating with chocolate, creamy toppings, hazelnut nibs, sprinkles, flakes, candied fruit.
-For better results, we recommend to refrigerate for a few hours before slicing.
