Hurricane Chocolate Cake Roll

Ingredient

Method

5A grade egg yolks 20g caster sugar　　 155g LP flour 120g milk 90g veg oil 1tsp vanilla essence create Hurricane color: (mix well) 15g cocoa powder 10g black cocoa powder 10g icing sugar 40g milk 5A grade egg whites 70g caster sugar  Filling: 80-100g milky buttercream 60g dark chocolate coin 15g milk+1/2 tsp coffee powder 1tsp vanilla Topping: Chocolate rice

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 a new bowl. Fold 2-4tbsp of batter into cocoa mixture and fold it well, then pour the cocoa batter back into the batter and fold gently until combined. Pour into the baking tray and smooth it. Set Aside.   8. Transfer the rest plain batter into a piping bag and carefully pipe the plain batter on top of the cocoa batter (step 7).  9. Using an end of the spoon 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: Microwave dark chocolate coin and coffee milk until melted. Stir in vanilla essence and mix well. Fold in buttercream until combined.  14. Unroll cake and remove towel. Spread the buttercream and roll up the cake. Chill for 1 hour.  15. Spread some buttercream on top and top with choc rice. Trim off stiff edges of cake if necessary before served.