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.

Lapis Cranberry Roll

I baked Lapis Cranberry Roll on Sunday. It's less time consuming to bake this than the regular lapis..... there're just five layers, less than a third of the regular lapis. But it tastes just as good. I shared it with my colleagues... all of them gave their thumbs up, one even said it's  perfect! I agree with them... it's moist & rich with a sourish taste, thanks to the cranberry. 

I learnt to make this cake during one of my weekend baking classes, long long time ago. The instructor, Mdm Wannah Alshatrie, also demonstrated three other types of lapis roll. Hope to share them with you here. This cake is actually called Lapis Moscovis Roll & it uses mixed dried fruits. Since I replaced the fruits with dried cranberry, I change the name too. It's perfect for the coming CNY.

Lapis Cranberry Roll

Adapted from recipe by Wannah Alshatrie.

Ingredients:
9 egg yolk

1 whole egg         

90g castor sugar

170g butter

1 tbsp sweetened condensed milk

1 tsp pure vanilla paste (original recipe uses 1/2 tsp vanilla essence)

25g plain flour

50g dried cranberry
1 tsp sugar
hot water (enough to cover the cranberry)
sweetened condensed milk - for filling

Directions:

1. Preheat oven at 200 deg C using top fire only or  Grill no 4 for Baby Belling oven. 
2. Grease & line (base only) a 10 x 10-inch jelly pan. Set aside.
3. Combine cranberry, sugar & hot water. Mix & leave aside for about 10 minutes to soften the cranberry. Strain & pat dry. Set aside.
4. Combine butter, condensed milk & vanilla in a mixing bowl & cream until pale. Set aside.
5. Combine eggs & sugar in a clean & dry mixing bowl & beat at high speed until thick & pale for about 5-8 minutes.
6. Add butter into egg mixture & mix using a hand whisk until well blended.
7. Finally fold in flour & mix thoroughly.
8. Scoop 2 ladleful of batter (about 100g) into baking pan. Spread evenly & sprinkle some cranberry. Bake for about 4 minutes or until it's cooked & the top turns golden brown.
9. Remove from oven & press top of cake using a lapis presser. Repeat step 8. Continue until finish. (I made 5 layers.)
10. Once baking process is completed, remove pan from oven & immediately turn  cake over  onto a tea towel or grease paper. Spread condensed milk & roll tightly. (Cake must be rolled when it's still hot.) If using towel to roll, transfer cake carefully onto a clean grease/baking paper & wrap tight. Leave aside to cool & chill in fridge.

I'm submitting this post to Aspiring Bakers #27: Through Thick and Thin - Kue Lapis Classics  hosted by Sam of Sweet Samsations & Chinese New Year Delights 2013 hosted by Sonia of Nasi Lemak Lover.