Festive tri-colour chiffon roll filled with hazelnut buttercream.
Recipe ingredients and methods are available in both English and Thai.
| Batter | |
|---|---|
| Bakels Chiffon Cake Mix | 1000 g |
| Egg | 1000 g |
| Water | 150 g |
| Oil | 150 g |
| Total | 2300 g |
| Flavours | |
| Chocolate paste | 30 g |
| Orange paste | 25 g |
| Strawberry paste | 25 g |
| Total | 80 g |
Step 1: Whisk mix, egg and water to a light foam, fold in oil.
Step 2: Divide into 3 × 750 g and flavour each portion.
Step 3: Spread on sheets and bake at 200 °C for 8–10 minutes.
| Buttercream | |
|---|---|
| Butter | 500 g |
| Hazelnut truffle | 200 g |
| Buttercream base | 600 g |
| Total | 1300 g |
Step 1: Cream butter, beat in hazelnut truffle and buttercream. Spread on sheets and roll.
Products
Serving suggestionBakels
Chiffon cake mix for soft, fluffy chiffon cakes and cake rolls. Takes flavouring pastes beautifully.
Serving suggestionBakels
Intense chocolate paste for colouring and flavouring sponges, creams and chiffon batters.
Serving suggestionBakels
Concentrated orange paste that gives a bright citrus note to sponges, moist cakes and buttercream.
Serving suggestionBakels
Concentrated strawberry flavouring paste with natural colour for cakes, creams, mousses and ice cream.
CakesChocolate sponge, kirsch syrup, cherry compote and light neutral mousse.
5 products from our range
Buttery moist cake layered with vanilla custard mousse and a glossy blueberry topping.
6 products from our range
CakesSpiced carrot cake with walnuts, raisins and cream-cheese frosting.
5 products from our range
All products used in this recipe are available from our Phuket warehouse.
