Learn from us: Recipes

Ingredients A :

• 8 Egg Yolks
• 2 Egg Whites
• 100 g Granulated Sugar
• 8 g Cake Emulsifier

Ingredients B :

• 50 g Medium-Protein Flour
• 20 g Milk Powder
• 20 g Cornstarch

Ingredients C :

• 150 g FILMA^® Prestige (Butter Blend Margarine), melted

Ingredient D :

• 5 gr Chocolate Paste

How to Make :

• Beat Ingredients A until thick and fluffy.
• Add Ingredients B and mix until well combined.
• Pour in Ingredients C and fold gently until evenly mixed.
• Weigh about 150 g of the batter, then mix with Ingredient D (chocolate paste).
• Transfer the chocolate batter into a piping bag.
• Pour the remaining plain batter into a 22 × 22 × 4 cm square baking pan lined with parchment paper and greased with shortening or butter.
• Pipe the chocolate batter on top in 5 straight lines, then create a batik-like marble pattern by dragging a toothpick through the lines.
• Bake in a preheated oven at 180°C for 25–30 minutes.
• Once baked and cooled, spread vanilla buttercream on top and roll the cake tightly.
• Wrap the roll cake with parchment paper and place it in a sakura-pattern mold. Let it rest for about 1 hour to form the Sakura motif.

Vanilla Buttercream 

Ingredients :

• 100 g FILMA^® Baker’s Cream Fat
• 50 g Sweetened Condensed Milk

How to Make :

Beat both ingredients together until smooth and well combined.