Chocolate Hurricane Roll Cake

 Chocolate Hurricane Roll Cake

30x30 cm

A

50g oil

70g flour 

80g cold milk

1 while egg

4 egg yolks

B

4 egg white

50g sugar

Cream of tartar

C

1tbsp maglam Chocolate 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 C. 

* Pour white batter into pan, flatten with a cake scrapper. Pour chocolate batter slowly on top of  white batter. 

* Gently use a scrapper to spread chocolate 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 25 minutes,  160°c last 10 minutes. Center rack.

* 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.