Biscuit Paste :
1. Mix shortening with icing sugar until paste is formed. Whip it until it is fluffy.
2. Slowly add in the egg white and whip well.
3. Mix in flour to make a smooth paste.
4. Using prepared stencil cutting (stars and crescent moon), make imprint of pattern on baking paper.
5. Freeze to harden pattern. Using 2/3 of paste, add in colouring as desired for overlay on initial pattern done on baking paper.
6. Once coloured paste is ready, use 2nd stencil (rectangular shape) and enclose 1st imprint.
7. Immediately apply coloured paste over 1st pattern, then remove stencil taking care not to create smudging of 1st pattern.
8. Freeze it again so that it is kept firm and does not run.

Emulsified Swiss Roll :
1. Put eggs in mixing bowl. Add in sugar with gel and mix it with eggs.
2. Sieve flour with corn flour and then mix into eggs with sugar and gel.
3. Whisk the mixture for 5 mins until light and creamy in colour and fluffy.
4. Whisk in OKI Brand Canola Oil slowly until well mixed.
5. Gently pour sponge mixture over pattern that has been taken out of freezer on the tray.
6. Spread evenly taking care not to come into contact with pattern made on surface of baking paper.
7. Bake in oven with top heat at 220°C and bottom heat at same temperature for 5-6 mins.
8. When ready, immediately remove from baking tray to stop cooking the sponge roll.
9. Cool it on steel grate by overturning it and removing baking paper from sponge roll.
10. Prepare non-dairy whipped cream and whip to achieve consistency.
11. Spread thin layer onto surface of overturned sponge roll on paper.
12. Start forming roll by first folding small horizontal portion lengthwise and then with aid of paper lying under sponge roll, complete the rolling.
13. Place in freezer to let sponge roll firm up before serving by slicing portions with cake knife.