Mocca Hurricane Roll cake

Hurricane Roll trend might be over but occasionally i still get orders to make this gorgeous roll.  

This cake is soft and delicious, cook dough method.  One with skin one without. Actually for this cake, I have no problem with the presentation with or without.  Without skin looks as good as with skin. But without skin roll look alot smaller though.  

For rainbow Hurricane roll definitely go without skin to show off the colorful patterns.

Mocca Hurricane Roll Cake

30x30 cm

( no fan-forced oven )

A

50g oil

70g flour 

80g cold milk

1 while egg

4 egg yolks

B

4 egg white

50g sugar

Cream of tartar

C

1tsp Mocca paste

* In a pan, heat oil to almost bubbling, add in flour mix well with hand whisk.  Add in cold milk slowly to combined. Add in egg yolks one at a time. 

* Beat egg whites to soft to stiff peak. Fold in batter 3 seperate time with a spatula. 

* In a bowl scoop out 1 1/2 cup of batter mix with mocca paste. 

* Pour white batter into pan, flatten with a cake scrapper. Pour mocca batter slowly on top of  white batter. Gently use a scrapper to spread mocca batter until all covered. 

* with a tip of the spoon/finger/chopstick draw horizontal line, starting from the top left corner to the right end corner.  Then starting from the bottom draw vertical line to the top end. 

* when done, gently tap the pan to get rid of air bubbles.  

* Old Oven- (no fan mode) Bake 180°c 35 minutes,  200°c last 15 minutes. 

* New Oven- (fan mode) Bake 180c°c 40 minutes, turn mode to Grill last 5 minutes. with perfect skin on.  Without Grill mode bake for 40 minutes skin will peel off. 

* Once out from oven, wait for 5 minutes then turn pan removed grease paper. Make sure the motif is facing horizontal before roll. Because that will be the Hurricane motif. Immediately with a new grease paper roll up cake lossly. 

* Let it cool and unroll cake. Fill up with filling and roll up, chilled immediate.