Ingredients

Group 1
Ingredient
KG
Weight (%)
Water
0.600
19
Egg
0.750
25
BAKELS HONEY SPONGE MIX
1.700
56
Total Weight: 3.050

Method

Place eggs and water in mixing bowl followed by BAKELS HONEY SPONGE MIX. Whisk on low speed for 1 minute. Scrape down. Whisk on top speed for 5 minutes followed by 1 minute on second speed. Scale 1 kg of batter onto a standard baking tray grease sides and line bottom with of the tray with greaseproof paper. Bake at 210¡ C for approximately 13 minutes. Blend 0.250 kg Banana and 0.300 kg BAKELS CARAMEL FILLING on second speed until smooth. Fold in 0.600 kg WHIP 'n' ICE (whipped). Spread the Banoffee filling over the Honey Roll sheet roll up then dust with FIL-O-FINE DUSTING SUGAR.

Additional Information

Recipe percentages are on total batter/mix weight (100%).

Ingredients

Group 1
Ingredient
KG
Weight (%)
Water
0.600
19
Egg
0.750
25
BAKELS HONEY SPONGE MIX
1.700
56
Total Weight: 3.050

Method

Place eggs and water in mixing bowl followed by BAKELS HONEY SPONGE MIX. Whisk on low speed for 1 minute. Scrape down. Whisk on top speed for 5 minutes followed by 1 minute on second speed. Scale 1 kg of batter onto a standard baking tray grease sides and line bottom with of the tray with greaseproof paper. Bake at 210¡ C for approximately 13 minutes. Blend 0.250 kg Banana and 0.300 kg BAKELS CARAMEL FILLING on second speed until smooth. Fold in 0.600 kg WHIP 'n' ICE (whipped). Spread the Banoffee filling over the Honey Roll sheet roll up then dust with FIL-O-FINE DUSTING SUGAR.

Additional Information

Recipe percentages are on total batter/mix weight (100%).