Baking Tapak Kuda Roll

Kek Tapak Kuda Nutella (Nutella horseshoe cake)

Ingredients:

10 eggs yolk

5 egg whites

225 grams castor sugar

1 tablespoon ovalette (Cake Stabilizer)

110 grams cake flour (mine using Hong Kong flour for a lighter sponge)

10g milk powder or vanilla ice-cream powder (I use milk powder)

2 tablespoon Condensed Milk

1⁄2 teaspoon baking powder

135 grams melted butter

1 teaspoon vanilla essence

1 teaspoon chocolate emulco

Chocolate Nutella (for filling)

  

Instructions:

Whisk eggs, sugar and ovalette at a low speed, then on medium for about 8-10 mins, until thick and fluffy.

          

Add in flour, milk powder and baking powder, and beat until combined well. Mix in the melted butter, condensed milk and vanilla essence. 

I cut up to 137g of butter and after a round of microwaving, it became 135g = 135ml.

Divide the batter into two (or 1/4 chocolate, 3/4 plain), fold in, very gently, and add chocolate flavouring/emulco to one half.

Prepare 2 baking pans size 10x10x 2 inch. Line & grease pans. Set aside.

The chocolate* flavoured layer.

Pour the chocolate batter evenly into a lined and greased 10-inch square pan (x 2 trays = 4 cakes).

Pipe the plain batter evenly over the chocolate batter. Fill the rest of plain batter into a piping bag. Be careful not to mix the two batters or you'll end up with a marble cake instead!

Scoop the plain batter into a piping bag, and pipe the plain batter evenly over the chocolate batter, being careful not to mix the two.

Bake in a preheated oven at 180°C for 20-25 mins (mine was done in 15mins).

My standard operating procedure of staring at the oven.

I was afraid the colours will get mixed up!

Then..I became more afraid if the batter overflows like crazy!

Then..it maintains.:) But was still afraid about the colours getting mixed.

Once cooked, remove pan from oven. Then remove cake from pan & leave to cool. fold into two.

Let cool slightly, then remove cake from pan. Overturn pan onto kitchen towel. Spread Nutella over the chocolate side while it’s still warm.

You can put a lot of nutella but the rolling part and making sure the nutella stays will be tough.

Cut the cake into two, and gently fold over lengthwise.

Be gentle so as not to crack the cake.

Don't let the cake cool too long before folding them over because they might crack if too cool. Once folded over don't wrap your rolls immediately or else the nice outer layer will stick to your wrapper.

Wrap rolled cakes with grease paper or cling wrap & Chill the cakes in the fridge as it is easier to cut chilled before serving.

Dimension & number of pans used as suggested:

1.        two 10x10-inch pans - cut each pan of cake into 2, so total rolls yielded is 4, or

2.        two 12x10-inch pans - cut each pan of cake into 3, so total rolls yielded is 6, or

3.        3. four 9x9-inch pans - cut each pan of cake into 2, so total rolls yielded is 8.

*** I used option 1.

4.        Chocolate filling:

5.        200g Mohrenglane / Tulip / Selbourne chocolate

6.        1/2 cup (125g) butter (melted)

7.        1 bottle (400g) Nutella

8.           Melt chocolate using double boiler. Add in melted butter & Nutella & mix thoroughly. Set aside to cool & thicken it before spreading onto cakes. ( I placed the filling in the fridge for few minutes so that it will thicken, but don't leave it there too long or it will harden.)