Join Chef Wei Loon Tan, World Pastry Champion and internationally renowned pastry educator, for an inspiring demonstration that brings together refined technique and innovative flavour pairing. Representing Capfruit, Chef Wei Loon will present his Hojicha & Apple Roll Cake — a delicate fusion of roasted green tea and vibrant apple, highlighting the subtle power of balance in modern pastry.
This session explores the elegance of tea-based patisserie and the art of working with premium fruit purées. Using Capfruit orchard-picked green apple purée, Chef Wei Loon will show how to build layered flavour while maintaining lightness and texture — creating a roll cake that’s visually striking and commercially viable.
Attendees will gain insight into flavour development, sponge structure, rolling techniques, and how to use fruit not just as a garnish, but as a key part of the narrative. Known for his clean aesthetic, technical mastery, and ability to elevate simple ingredients into standout creations, Chef Wei Loon’s session is a must-see for professionals wanting to push creative boundaries in the patisserie space.
Learning Objectives:
1. Explore the art of flavour pairing by balancing the roasted, umami notes of hojicha with the bright acidity of green apple — demonstrating how to layer contrasting elements into a cohesive, modern roll cake.
2. Gain practical insight into the structure and execution of a refined roll cake, including sponge preparation, stability, even filling application, and rolling techniques that ensure a clean, professional finish.
3. Understand the advantages of working with Capfruit purées, which capture the true essence of the fruit at peak ripeness — showcased in today’s demo through their vibrant and naturally balanced apple purée, delivering consistent quality and seasonal freshness year-round.
