Sponge
• RedMan Whole Egg | 12088 | 6 nos
• RedMan Fine Sugar | 1416 | 120 gm
• RedMan Sponge Gel | 14005 | 12 gm
• RedMan Cake Flour | 1208 | 120 gm
• RedMan Trehalose | 66037 | 1 tbsp
• Water | - | 1½ tbsp
• RedMan Unsalted Butter | 68328 | 100 gm

Gula Melaka Filling
• Sunflower Gula Melaka | 9900 | 80 gm
• Millac Whipping Cream | 1917 | 200 gm
• RedMan Gelatine Powder | 9887 | 1½ tsp
• Hot Water | --- | 2 tbsp

Jelly
• RedMan Honey | 56144 | 50 gm
• Ravifruit Pineapple Puree | 50660 | 150 gm
• RedMan Gelatine Powder | 9887 | 1½ tsp
• Water | --- | 50 gm

**Directions Sponge**
1. Put all ingredients into mixing bowl except the butter
2. Whip at high speed until double in volume
3. Then add in the butter and mix well
4. Pour the mixture on a baking tray and spread evenly
5. Bring to the oven and bake at 190C for 15 minutes
6. Take out and put on the rack

**Directions Gula Melaka Fillings**
1. Melt gula melaka and let it cool
2. Whip the cream to semi foam and add in the gula melaka ad whip to firm
3. Dissolve the gelatine powder into hot water and add into it

**Directions Jelly**
1. Boil the honey, pineapple puree and water
2. Add in the gelatin and stir until dissolve
3. Put into a rectangular mould and let it set in the freezer

**Procedure of filling**
1. Take out the sponge from the tray
2. Spread the gula melaka filling on it
3. Put the jelly on top of it
4. Roll to a swiss roll and keep in the freezer to set
5. Take out and cut to a log cake shape
6. Whip the topping cream and spread on the cake and decorate with christmas decor on it

**Rolling the Sponge**
1. Roll the Cake While Warm : After the sponge cake comes out of the oven, roll it up in parchment paper or a clean towel while it’s still warm. This helps the cake set in the rolled shape, making it less likely to crack later.
2. Cool Completely Before Filling : Allow the rolled sponge to cool completely before adding any filling. If the cake is warm, the filling may melt and cause the cake to collapse.

**Prevent Cracking**
1. Handle the Cake Gently : The cake should be flexible when rolling, but if it cracks slightly, don’t worry—you can cover imperfections with the ganache and decorations.
2. Avoid Overbaking : An overbaked sponge is more prone to cracking. Keep an eye on the bake time, and remove the sponge as soon as it’s lightly golden and springs back when touched.

**Chill Before Serving<**
1. Set the Cake in the Fridge : Once decorated, refrigerate the cake for a few hours to let the flavors meld and the ganache firm up.
2. Bring to Room Temperature : Take the cake out of the fridge 30 minutes before serving to allow the ganache and filling to soften slightly.