Ombus-Ombus Hurricane Swiss Roll Cake

Ingredients grams
Group A – Base
Pettina Chiffon Cake mix 400
Eggs 500
Water 40
Fino Cake Gel 10
Oil 80
Apito Chocolate Paste 30  – 40
Group B – Filling
Peach Yoghurt Filling As needed
Group C – Glazing
Diamond Glaze Neutral As needed
Diamond Glaze Silver As needed
Total 1030
Preparation Procedure
  1. Beat all ingredients in Group A, except vegetable oil, at low speed for ± 1 minutes. Apply the same procedure for Group B.
  2. Continue beating at medium speed for 8 minutes until fluffy.
  3. Insert vegetable oil at low speed into Group A mixture and mix thoroughly.
  4. Prepare a pan with a size of 24 cm X 24 cm @ 200 gr and lay a piece of baking paper.
  5. Bake the cake batter in the oven at 180°C, for 15 minutes.
  6. Spread the ready Peach yoghurt filing on the baked base and roll it into a cylinder shape.
  7. Garnish with a layer of glaze.

If you’re looking for solutions to your food business or have any urgent questions, DPO International is delighted to assist you!