HAZELNUT CASTELLA CAKE
Mix all ingredients except oil for 9 minutes at high speed. Add oil to the batter for 1 minute at low speed. Spread the batter evenly on the 40cm x 60cm tray.
FRUIT FILLING
Mix all the ingredients and pipe into the plastic tube (with a plastic sheet inside), then freeze it till it sets.
SALTED CARAMEL CREAM
Soak gelatin powder n the water to make the gelatin mass. Mix gelatin mass in the salted caramel. Whip Festipak till it becomes a soft peak, then mix the previous caramel mixture into the whipped cream.
ASSEMBLING
Cut the chiffon cake in half, each one is 30cm*40cm. Spread salted caramel cream on the top baked side. Place the frozen mango filling on one-third of your side. Roll the cake sheet with a rolling pin from the 40cm side with baking paper 60 cm*80 cm underneath. Decorate the cake roll with salted caramel cream and flower petals.
