LUCKY HOOF ROLL a.k.a ROLL TAPAK KUDA

Ingredients:

10 egg yolk
5 egg white
225g caster sugar
30g ovalette (cake stabilizer)
*110g plain flour or top flour
*1/2 tsp baking powder (I used double-acting.)
135g butter (melted)
*10g milk powder or vanilla ice-cream powder
(* sifted together)
1 tsp vanilla essence
1 tsp chocolate emulco
Nutella chocolate spread OR hazelnut paste OR Nutella chocolate filling (recipe follows)
** I used Nutella chocolate filling.

Method:
1. Prepare baking pans. Line & grease pans. Set aside.

2. In a mixing bowl, combine egg yolk, egg white, sugar & ovalette & beat until thick & fluffy. Add in flour & continue beating until well mixed.

3. Add in melted butter & vanilla & mix well.

4. Scoop up 5 big spoons of batter into a bowl & mix it with the chocolate emulco. Then pour into baking pans (Refer below for dimensions of pans.). Spread batter evenly.

5. Fill the rest of plain batter into a piping bag. Pipe batter onto chocolate layer. (I did not use piping bag, just spooned batter.)

6.Bake for 20-25 minutes at 180 deg C. Once cooked, remove pan from oven. Then remove cake from pan & leave to cool.

7. Once cooled, cut off the edges of the cake. Then cut into 2 or 3, depending on the size of the pans. Spread Nutella / hazelnut paste / chocolate filling on the cake & fold into two. Wrap rolled cakes with grease paper or cling wrap & chill cakes before serving.

Dimension & number of pans used as suggested by Mdm Aini Salim:
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. four 9x9-inch pans - cut each pan of cake into 2, so total rolls yielded is 8.
*** I used option 1.

Chocolate filling:
200g Mohrenglane / Tulip / Selbourne chocolate
1/2 cup (125g) butter (melted)
1 bottle (400g) Nutella

1. Melt chocolate using double boiler.
2. Add in melted butter & Nutella & mix thoroughly.
3. 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.)

Source: BitterSweetSpicy
Recipe by Aini Salim