*New class by Venus Kwan*

Learn how to master the classic roll cake with a Taiwanese twist - a delicate sponge that rolls up nicely to hold a combination of scrumptious fillings: Chantilly cream, pastry cream and a homemade taro paste. 

In this class you will learn:

• a fluffy, delicate and flexible sponge cake recipe 
• tips on how to bake a sheet cake with a stable rise and even colour
• a silky smooth pastry cream recipe 
• how to make taro paste from scratch 
• how to assemble a roll cake 

You will take home a 9 inch long roll cake, some extra taro paste and oven baked taro crisp made from any left over taro in class.