Sakura Rose Lychee Bloom Cake

INGREDIENTS	DIRECTIONS
Cake Base 100g self-raising flour 80g sugar 220g eggs 30g fresh milk 10g ovalet 35g oil Lychee Jelly Layer 7g gelatin powder (add 21g water to bloom) 180g water 50g sugar 5g GH Lychee Emulco Sliced lychee Sakura Cream 200ml whipping cream ½ tsp GH Sakura Emulco	Cake Base Beat eggs, sugar, milk, and ovalet until fluffy. Fold in flour, then oil. Bake at 170°C for 25–30 mins. Let cool completely. Lychee Jelly Layer Boil water and sugar. Add bloomed gelatin, emulco, and lychees. Cool to room temp, then pour over cooled cake. Chill until set. Sakura Cream Whip cream with emulco to stiff peaks. Frost the cake. Decoration: Top with lychee slices and dried rose buds. You’re ready to serve. Enjoy!

INGREDIENTS

DIRECTIONS

Cake Base

100g self-raising flour
80g sugar
220g eggs
30g fresh milk
10g ovalet
35g oil

Lychee Jelly Layer

7g gelatin powder (add 21g water to bloom)
180g water
50g sugar
5g GH Lychee Emulco
Sliced lychee

Sakura Cream

200ml whipping cream
½ tsp GH Sakura Emulco

Cake Base

Beat eggs, sugar, milk, and ovalet until fluffy. Fold in flour, then oil. Bake at 170°C for 25–30 mins. Let cool completely.

Lychee Jelly Layer

Boil water and sugar. Add bloomed gelatin, emulco, and lychees. Cool to room temp, then pour over cooled cake. Chill until set.

Sakura Cream

Whip cream with emulco to stiff peaks. Frost the cake.

Decoration:
Top with lychee slices and dried rose buds.

You’re ready to serve. Enjoy!

FAQ

1. How does climate change affect the taste of food?

Climate change alters growing conditions like temperature and rainfall, which can change the balance of sugars, acids, and aromatic compounds in plants, directly impacting their final taste and aroma.

2. What is Controlled Environment Agriculture for flavours?

It is a method of growing flavour-producing plants like herbs and spices indoors, where factors like light, temperature, and water can be precisely managed to ensure a consistent and reliable crop.

3. How does Green house Flavour ensure the quality of its raw materials?

We ensure quality by working closely with our growers, diversifying our supply sources, and using biomolecular analysis to verify the flavour profile of our raw materials before processing.

4. Can you create unique Malaysian-inspired flavours?

Yes, we specialise in developing unique Malaysian-inspired flavours by leveraging the country’s diverse regional ingredients and heritage profiles. From Bentong ginger and Cameron Highlands strawberries to iconic favourites such as Musang King durian, pandan leaf, Perak white coffee, and Johor M2 pineapple, we create distinctive flavour solutions that capture authentic local taste while meeting modern application needs.