Sponge Roll Batik

Motif Material

• 20 gr blue key flour
• 15 gr cornstarch
• 30 g sugar
• 1 whole egg
• 1/2 tsp emulsifier
• 1 tbsp liquid milk
• enough coloring

Cake Ingredients

• 50gr blue key flour
• 10 grams of powdered milk.
• 10 g cocoa powder.
• 10 g cornstarch
• 1/4 tsp BP
• 3 eggs
• 100 gr sugar
• 1 tsp SP
• 75 gr margarine melt
• 1/4 tsp vanilla
• 1 tsp chocolate paste.
• Filling: Strawberry jam.

How to make

• 1. Prepare patterned paper, place it on the bottom of the baking sheet (I used a 22×22 pan) then cover it with parchment paper. Apply a thin layer of oil. set aside.
• 2. Mix all the ingredients for the motif dough and beat it until it becomes thick and stretchy (all in one method).
• 3. Divide the dough according to the color needed, put it in a piping bag
• 4. Cut the tip of the piping bag and make a pattern according to the picture. set aside and
• heat the steamer pan.
• 5. Make the sponge dough, mix the eggs, sugar and SP until fluffy white trails, then lower the speed of the mixer and add the flour, cocoa powder, milk powder and cornstarch that has been filtered, mix again with a spatula. Add margarine, vanilla and pasta, mix well.
• 6.For the Steamed Motif for 3 minutes, then remove it and then overwrite it with the steamed sponge dough again for 10-15 minutes.
• 7. Remove the cake from the tin, remove the parchment paper and turn it over, spread with jam.
• 8. Roll while compacted, then store in the refrigerator for 15 minutes until set then cut into pieces and serve.

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