Apple Crumble & Custard Roll


Plain Sponge
Tegral Plain Sponge | Bakery 1.000 kg
Water 0.570 kg
Plain Sponge total 1.570
Belcrem Subito | Patisserie 0.400 kg
Water 1.000 kg
Custard total 1.400
Cinnamon Streusel
Butter 0.100 kg
Dark muscavado 0.100 kg
Biscuit flour 0.200 kg
Ground Cinnamon 0.010 kg
Cinnamon Streusel total 0.410


  • Mix Tegral Plain Sponge Mix & water for 1 min on slow, scrape down.
  • Mix 4 mins high, 1 min slow. Deposit onto lined 18 x 30 trays at 950g.
  • Bake at 220°C for 5 mins.
  • Turn out onto sugared silicone paper.
  • Combine the streusel ingredients to form a crumble, spread onto lined trays and bake for 10-15 mins.
  • Mix the Belcrem Subito to the bag instructions & spread 600g over the turned out sponge.
  • Pipe 1kg of Topfil Apple over the custard in lines then roll the sponge as normal.
  • Glaze the top of the Swiss roll with Harmony Ready Neutre.
  • Finish with the cinnamon streusel.


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