SWISS ROLL MADE WITH SVELTO
SPONGE LAYERS FOR ROLLS
Difficulty level
SPONGE LAYERS FOR ROLLS
Ingredients
| sugar | g 1200 |
| eggs - at room temperature | g 4000 |
| ZUCCHERO INVERTITO | g 250 |
| SVELTO | g 130 |
| flour - sieved | g 1.500 |
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.
