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Kek Tapak Kuda
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| 10 | egg yolks |
| 5 | egg white white |
| 225g | Castor sugar |
| 110g | plain flour or refined flour, (I use the Hong Kong flour) |
| 10g | milk powder or vanilla ice cream flour |
| 135ml | melted butter |
| 1 tbsp | sponge stabilizer, (ovalette) |
| 1 tsp | vanilla essence |
| 1 tsp | chocolate flavoring, (I used chocolate emulco) |
| 1/2 tsp | baking powder |
Nutella or chocolate hazel nut paste for filling
Method
1. Combine eggs, sugar and stabilizer.. whisk at low speed and then to medium high speed on ur stand mixer and whisk for a good 8 mins or till thick and fluffy. Add sifted flour, milk and baking powder. Beat again till well mix.
2. Add in the cool melted butter and vanilla essence, mix well.
3. Take five scoops of batter and add chocolate paste to it.. put it aside. Place the rest of the plain batter into a big piping bag.
4. Prepare two greased with baking paper (10x10x1").. Pour chocolate mixture and spread evenly in pan. Then pipe in plain batter on top of the chocolate batter (the reason being so that the the plain batter will not mix with chocolate batter)
5. Bake in oven at 180c for 20-25 minutes. Cool slightly (mine was done within 15mins)
6. Remove cake fm pan. Cut around edge of cake... ( i cant be bother hehe) Spread Nutella. Cut cake into two or more. Roll into two tightly.. wrap with clingwrap.. store in refrigerator.
Note:
I baked mine using 4 brownie pans so that its easier for me to get an even size plus that way i dont hv to slice my cake into a two.. less job.. less messy..
I weigh my batter (abt 1kg) took out 200g of plain batter and added chocolate emulco to it.. that way each brownie pan consist of 50g of chocolate batter... I used 150g of plain batter on each brownie pan since i get abt 600g of plain batter.. confused?? hehhe
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