Christmas Candle Roll Cake

Combine Tegral satin vanilla, eggs, water and cake gel in a bowl, beat on low speed for 1 minute then increase to high speed until fluffy and white, about 4-5 minutes.
When time is up, turn to low speed and gradually add oil, beat for another 1 minute.
Pour into a 15x11 inch pan and bake at 210 degrees Celsius and 190 degrees Celsius for 11-12 minutes (depending on the weight of the cake).

Beat cremyvit with milk and festipak(1) with a whisk at high speed for 5 minutes, then add melted butter and beat for 3 minutes, let it rest for 5 minutes.
When the time is up, add festipak(2), beat the mixture until combined, spread on the cake.

Combine Tegral satin vanilla, butter, icing sugar, salt, bread flour and almond powder in a bowl with a paddle attachment. Mix on low speed for 1 minute, then increase to medium speed until the mixture is sandy.
Add the eggs and mix until the mixture forms a dough.
Wrap the dough and refrigerate for about 1 hour.
Pour the dough into a 3.5mm thick mold. Pipe the custard cream into the mold and bake at 180 degrees for 18-20 minutes.

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