Lucky Hoof Roll a.k.a Roll Tapak Kuda

Wishing all Muslim readers Eid Mubarak. Hope you had a blessed & great time with your loved ones. Today, I'm sharing a recipe of an all-time favourite roll cake... so I realised.. I made Lucky Hoof Roll or Roll Tapak Kuda for my mum & she reported that it was so popular with the guests that it had to be replenished, again & again & again.....

Although I learnt to make this roll from Mdm Aini Salim many years ago, I think I've never made it for Hari Raya before. My sis, who is also my used-to-be hari raya  co-baker, asked how come she's not aware of the existence of such cake! Well, the only reason I decided to make this was because I thought it would be easier than making the colourful African Mambo Roll which I normally made for my mum every year. I was right, it's easier to make this roll & is as popular, if not more popular than the regular roll cake. I'd probably be baking this from this year onwards!

Lucky Hoof Roll (Roll Tapak Kuda)
Recipe by Aini Salim.

Ingredients:
10 egg yolk
5 egg white
225g caster sugar
30g ovalette (cake stabilizer)
*110g plain flour or top flour
*1/2 tsp baking powder (I used double-acting.)
135g butter (melted)
*10g milk powder or vanilla ice-cream powder
(* sifted together)
1 tsp vanilla essence
1 tsp chocolate emulco
Nutella chocolate spread OR hazelnut paste OR Nutella chocolate filling (recipe follows)
** I used Nutella chocolate filling.

Method:

1. Prepare baking pans. Line & grease pans. Set aside.
2. In a mixing bowl, combine egg yolk, egg white, sugar & ovalette & beat until thick & fluffy. Add in flour & continue beating until well mixed.
3. Add in melted butter & vanilla & mix well.
4. Scoop up 5 big spoons of batter into a bowl & mix it with the chocolate emulco. Then pour into baking pans (Refer below for dimensions of pans.). Spread batter evenly.
5. Fill the rest of plain batter into a piping bag. Pipe batter onto chocolate layer. (I did not use  piping bag, just spooned batter.)
6. Bake for 20-25 minutes at 180 deg C. Once cooked, remove pan from oven. Then remove cake from pan & leave to cool.
7. Once cooled, cut off the edges of the cake. Then cut into 2 or 3, depending on the size of the pans. Spread Nutella / hazelnut paste / chocolate filling on the cake & fold into two. Wrap rolled cakes with grease paper or cling wrap & chill cakes before serving.

Dimension & number of pans used as suggested by Mdm Aini Salim:
1. two 10x10-inch pans - cut each pan of cake into 2, so total rolls yielded is 4, or
2. two 12x10-inch pans - cut each pan of cake into 3, so total rolls yielded is 6, or
3. four 9x9-inch pans - cut each pan of cake into 2, so total rolls yielded is 8.
*** I  used option 1.

Chocolate filling:
200g  Mohrenglane / Tulip / Selbourne chocolate
1/2 cup (125g) butter (melted)
1 bottle (400g) Nutella

Melt chocolate using double boiler. Add in melted butter & Nutella & mix thoroughly. Set aside to cool & thicken it before spreading onto cakes. ( I placed the filling in the fridge for few minutes so that it will thicken, but don't leave it there too long or it will harden.)

I am submitting this post to the Little Thumbs Up "Egg" event organised by Bake for Happy Kids, my little favourite DIY and hosted by Baby Sumo of Eat Your Heart Out. Take a look at other egg recipes here.