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Who would’ve thought chewy candies can take part in the baking of a roll cake? Our parago chewy milk is a great addition to this recipe as it brings out the milky flavor, making it more creamy and savory. This roll cake gets better with every bite, it is super light and soft, making it the perfect go to dessert after a heavy meal! Ingredients: Jelly: 30g Full cream milk 20g Heavy cream 3 pieces of PARAGO® Milk Chewy Candy 2g Gelatin powder 15g Cold water Cream: 55g Heavy cream 35g Full cream milk 6 pieces of PARAGO® Milk Chewy Candy 160g Whipping cream Sponge Cake: 35g Full cream milk 15g Vegetable oil 2g Vanilla extract 35g Cake flour 135g Egg whites 45g Caster sugar Instructions: Jelly: Sprinkle gelatin powder on the cold water and mix until there are no lumps. Set aside to bloom for 5 minutes. Meanwhile, put the milk, heavy cream, and PARAGO®️ Milk Chewy Candies in a saucepan and place it on a stove that is set on low heat. Stir the mixture until the candies are all melted. Microwave the bloomed gelatin for 10 seconds, then take it out and stir the mixture. Put it back in the microwave for another 10 seconds. Take it out and mix until all the gelatin has dissolved. Pour the dissolved gelatin into the milk, heavy cream, and candy mixture. Stir until combined. Line a 10cm x 5cm mold or container with heat-proof plastic wrap. Pour the jelly into the mold, let it cool slightly, then cover and place it into the fridge for at least 8 hours. Cream: Pour the milk, heavy cream, and PARAGO®️ Milk Chewy Candies in a saucepan and place it on a stove that is set on low heat. Stir the mixture until the candies are all melted. Then, pour the mixture into a bowl and cover the surface directly with heat-proof plastic wrap. Let it cool slightly, then chill in the fridge for at least 8 hours. After fully chilled, combine the candy mixture with the whipped cream in a bowl, and beat them together with an electric mixture using the whip attachment until medium peaks. Cover the bowl with plastic wrap, then place it in the fridge for later use. Sponge Cake: Preheat the oven to 160°C. Grease a 22cm x 22cm square pan with vegetable oil, then line all the sides of the pan with parchment paper. In a bowl, mix the milk and the vegetable oil with a whisk until emulsified, then add the vanilla extract and whisk until combined. Sift in the cake flour and whisk until there are no more lumps. In a separate bowl, whip the egg whites with an electric mixer until bubbly. Then, gradually add the castor sugar while continuously mixing. When all the sugar is added, keep mixing until the mixture reaches medium peaks. Take 2 scoops of the egg white mixture and mix it with the batter using the whisk. After combined, continue to add in ½ of the egg whites. Fold the mixture with a spatula gently until they are almost combined. Add the remaining egg whites, then fold the mixture again until fully combined. Pour the batter into the cake pan, then bake it in the oven for 15 minutes. Cool it on a rack completely before handling. Assembling the Roll Cake: Take the jelly out of the mold and cut it lengthwise into 2 equal strips. Carefully take the cooled sponge cake out of the pan. Turn the cake pan over, then place the cake on top of the inverted cake pan. Next, turn the cake over onto a piece of parchment paper that is bigger than the cake. Peel of all the parchment paper, then cut the right and left edges of the cakes with a serrated knife. Spread ⅔ of the cream on the cake. Place the jelly strips on top of the cream on 1 end of the cake that will be rolled. Cover the jellies with the remaining cream and shape the cream into a mountain to keep the shape of the roll cake circular and not flat. Roll the cake with the help of the parchment paper. Wrap the roll cake with the parchment paper and let it set in the fridge for at least 4 hours. Before serving, cut the edges of the roll cake with a serrated knife to reveal the inside. Recipe Created By: Kathleen.Z.B Instagram: @zanetta.kitchen

PARAGO ® Milk Chewy Candy Roll Cake with Jelly Filling

Who would’ve thought chewy candies can take part in the baking of a roll cake? Our parago chewy milk is a great addition to this recipe as it brings out the milky flavor, making it more creamy and savory. This roll cake gets better with every bite, it is super light and soft, making it the perfect go to dessert after a heavy meal!

Ingredients:

Jelly:

  • 30g Full cream milk
  • 20g Heavy cream
  • 3 pieces of PARAGO® Milk Chewy Candy
  • 2g Gelatin powder
  • 15g Cold water

Cream:

    55g Heavy cream
  • 35g Full cream milk
  • 6 pieces of PARAGO® Milk Chewy Candy
  • 160g Whipping cream

Sponge Cake:

  • 35g Full cream milk
  • 15g Vegetable oil
  • 2g Vanilla extract
  • 35g Cake flour
  • 135g Egg whites
  • 45g Caster sugar

 

Instructions:

Jelly:

  1. Sprinkle gelatin powder on the cold water and mix until there are no lumps. Set aside to bloom for 5 minutes.
    Meanwhile, put the milk, heavy cream, and PARAGO®️ Milk Chewy Candies in a saucepan and place it on a stove that is set on low heat. Stir the mixture until the candies are all melted.
  2. Microwave the bloomed gelatin for 10 seconds, then take it out and stir the mixture. Put it back in the microwave for another 10 seconds. Take it out and mix until all the gelatin has dissolved.
  3. Pour the dissolved gelatin into the milk, heavy cream, and candy mixture. Stir until combined.
  4. Line a 10cm x 5cm mold or container with heat-proof plastic wrap. Pour the jelly into the mold, let it cool slightly, then cover and place it into the fridge for at least 8 hours.

Cream:

  1. Pour the milk, heavy cream, and PARAGO®️ Milk Chewy Candies in a saucepan and place it on a stove that is set on low heat. Stir the mixture until the candies are all melted.
  2. Then, pour the mixture into a bowl and cover the surface directly with heat-proof plastic wrap. Let it cool slightly, then chill in the fridge for at least 8 hours.
  3. After fully chilled, combine the candy mixture with the whipped cream in a bowl, and beat them together with an electric mixture using the whip attachment until medium peaks.
  4. Cover the bowl with plastic wrap, then place it in the fridge for later use.

Sponge Cake:

  1. Preheat the oven to 160°C.
  2. Grease a 22cm x 22cm square pan with vegetable oil, then line all the sides of the pan with parchment paper.
  3. In a bowl, mix the milk and the vegetable oil with a whisk until emulsified, then add the vanilla extract and whisk until combined.
  4. Sift in the cake flour and whisk until there are no more lumps.
  5. In a separate bowl, whip the egg whites with an electric mixer until bubbly. Then, gradually add the castor sugar while continuously mixing.
  6. When all the sugar is added, keep mixing until the mixture reaches medium peaks.
  7. Take 2 scoops of the egg white mixture and mix it with the batter using the whisk. After combined, continue to add in ½ of the egg whites. Fold the mixture with a spatula gently until they are almost combined. Add the remaining egg whites, then fold the mixture again until fully combined.
  8. Pour the batter into the cake pan, then bake it in the oven for 15 minutes.
  9. Cool it on a rack completely before handling.

Assembling the Roll Cake:

  1. Take the jelly out of the mold and cut it lengthwise into 2 equal strips.
  2. Carefully take the cooled sponge cake out of the pan. Turn the cake pan over, then place the cake on top of the inverted cake pan. Next, turn the cake over onto a piece of parchment paper that is bigger than the cake.
  3. Peel of all the parchment paper, then cut the right and left edges of the cakes with a serrated knife.
    Spread ⅔ of the cream on the cake.
  4. Place the jelly strips on top of the cream on 1 end of the cake that will be rolled.
  5. Cover the jellies with the remaining cream and shape the cream into a mountain to keep the shape of the roll cake circular and not flat.
  6. Roll the cake with the help of the parchment paper. Wrap the roll cake with the parchment paper and let it set in the fridge for at least 4 hours.
  7. Before serving, cut the edges of the roll cake with a serrated knife to reveal the inside.

Recipe Created By: Kathleen.Z.B
Instagram: @zanetta.kitchen

Based in Jakarta, Indonesia, PT. Internusa Food is a family-owned, private-held company whose establishment dates back to 2001. Despite starting from scratch and having zero experience in the confectionery business, our entrepreneurial spirit, perseverance and positive attitude have allowed the Company to solidify its position in a fiercely competitive market in the early 21st century. Due to the high demand for our products, our Company has continued to expand in scale. With suppliers from across Indonesia and business partners around the world, PT. Internusa Food never stop innovating to create the finest quality, tasty products enjoyed by all. The exporting of our products to South-East Asia, Japan, Korea, China, the United States, Africa and Middle East has demonstrated our international outlook and allowed our products to be well-known globally.

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