Kinder Bueno Rolls

Ingredients

Group A
10 cold eggs (6 whole+4 yolks)
130g castor sugar
80g Hong Kong flour (sifted)
15g corn flour (sifted)
1 tbsp ovallette
0.5tsp baking powder

Others
1.5 tsp vanilla essense
120g unsalted butter melted

Directions

• whisk Group A at low speed for 1min
• use medium speed and whisk for 15min till thick and volume double
• add vanilla essense and whisk at low speed for 1min
• fold into melted butter using a spatula
• pour 160g batter in a 8x8x1 tray that have been lined with baking paper
• bake for 10-12mins at 180°C using top+bottom heat without fan
• cake to be rolled once cooled

Nutella Butter Cream

Ingredients
Group A
100g icing sugar (sieve)
250g cold butter

Group B
50g nutella
1tsp cocoa powder
0.5 tsp vanilla essence

Group C
70g cold UHT milk

Directions

• cream Group A till light and fluffy
• add in Group B till well mixed
• add milk till well combined

Foodnote

Learn to make this together with kuih tapak kuda (nutella roll). I don't really like the one with kinder bueno. Just too sweet for me. The normal roll is fine. The difference between this and tapak kuda is that... for the later, we have to fold it as soon as it is out of the oven. For normal roll, we fold it once the cake is cool down. Interesting isn't it.