CHOCOLATE SWISS ROLL MADE WITH BISCUIMIX CHOC
BASIC RECIPE FOR COCOA SPONGE LAYER
Spread the whipped mixture into uniform layers onto tray lined with parchment paper. Bake for a short time at 220-230°C (closed valve).
To obtain rollè layers with different thickness we suggest to use:
-400g of whipped mixture for a thin rollè
-500g of whipped mixture for a standard rollè
-600g of whipped mixture for a thick rollè.
We recommend to cover the rollè with plastic sheets to avoid drying and store in the fridge until you need to use it."