A premium roll cake combining airy chiffon, creamy filling and crispy coating. Perfect for texture-led indulgence and elevated everyday treats.

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Pain D'Epices Layer	Mix all ingredients 3 minutes in slow speed. Add 500gr on a 40/60 sheet and spread even. Put in the freezer.
Chiffon Cake	Mix all ingredients except oil for 9min at high speed. Add oil to the batter for 1 min at low speed. Spread the batter evenly on the frozen Pain d'epice layer. Bake for 8 minutes at 160-190oc in a deck oven.
Filling	Whip the Ambiante Nata and fold in the Carat Supercrem CT Crispy Biscuits. Keep a swirl in the cream. Spread a layer on the Chiffon Cake and roll. Freeze!
Crispy Coating	Warm the Crispy Coating in microwave till 40oc and poor over the frozen roll. Let set and cut slices from 3c.

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