Tapak Kuda Roll (Nutella Cake)

Ingredients
Group A
10 cold eggs (6 whole + 4 yolks)
160g caster sugar
150g Hong Kong flour (siftted)
1 tsp baking powder
1 tbsp ovallette/sponge gel

Group B
1 tbsp vanilla essence
75g melted butter

Others
0.5 tbsp chocolate emulco
chocolate nutella/chocolate cream for filling

Directions

• combine Group A and beat at low speed for 1min
• move to medium speed about 5-6min till fluffy (use the whisk attachment)
• batter should be firm but still able to drop from whisk
• beat again at low speed for 1min
• combine Group B in a large bowl
• pour approximately 1/3 of the batter and fold gently with Group B till thoroughly mix
• once combined, pour the rest of the batter and fold again
• take 1/4 of batter and fold evenly with chocolate emulco
• pour 80g of chocolate batter into 5x10x2 tray that has been lined with baking paper and level
• pipe in 120g of plain batter on top and level before baking
• bake on a preheat oven at 170-180°C for about 15mins (top+bottom heat without fan)
• once baked, immediately demould (turn it over so baking paper can be slowly peeled off)
• spread nutella evenly and fold the cake into two
• clingwrap once folding is done and keep in the freezer and it can last for up to 6 months
• to consume, remove from fridge, and cut it together with the clingwrap to retain the shape

Foodnote

I just took the course to make tapak kuda + swiss roll for fun. Had a baking marathon right after one of my bread making course. My... it was crazy and NO... I will not do it again lol. But it is always interesting to learn new skill and I am happy that I went for it. Now I can make it for Hari Raya or just bake it and keep it in the fridge for days that I am craving for something sweet.