Hurricane Cheese Chocolate Cake Roll

Ingredient

Method

5B grade egg yolks 20g caster sugar　　 145g LP flour 100g milk 75g veg oil 1tsp vanilla essence create Hurricane color: 10g cocoa powder+20g warm water 5B grade egg whites 90g caster sugar  Filling: 60g dark chocolate coins 15g milk 3g cocoa powder, sifted 1tsp vanilla extract 60-80g milky buttercream    Frosting: 70g cream cheese 30g condensed milk Topping: Shredded cheddar cheese

1. Whisk egg white until bubble stage, gradually add sugar and whisk until soft peak form. Set aside. (if you may take longer time to prepare yolk mixture, may do this step after yolk mixture is done or temporary chill the meringue until ready to use.) 2. In another mixing bowl, beat egg yolks and sugar until light. 3. Add veg oil and beat until combined. 4. With the mixer on low speed, add the dry ingredients in two- three additions alternating with the milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. 5. Next, add 1/3 of first portion of meringue into yolk mixture and mix to lighten the batter. 6. Pour the yolk mixture into the rest of meringue and fold gently until well combined. 7. Pour the 3/5 plain batter into the baking tray and smooth it. Set Aside.   8. Fold 2-4tbsp of remaining batter into cocoa mixture and fold it well, then pour the blue batter into the rest batter and fold gently until combined. Transfer into a piping bag and carefully pipe the cocoa batter on top of the plain batter (step 7).  9. Using an end of the knife handle,  draw horizontal lines from left to right from one side of the pan to the other side.Tap the pan lightly on work top to remove excess air bubbles. 10. Bake at 170C for 15-20 minutes or until golden brown.  11. Remove from oven after 10 min and immediately loosen cake from sides of pan and turn upside down onto kitchen towel generously sprinkled with powdered sugar (optional, and the purpose is to prevent the cake stick on the towel). Carefully remove paper.  12. While cake is hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.  13. Filling: Mircowave dark chocolate coin and milk until melted. Stir in vanilla essence and cocoa powder and mix well. Fold in buttercream until combined.  14. Unroll cake and remove towel. Spread the choc buttercream and roll up the cake. Chill for 1 hour. 15. Spread the frosting and topping on top. Trim off stiff edges of cake if necessary before served.