Tapak Kuda

I have found this YouTube video on how to make a simple yet delicious Tapak Kuda here. I would like to say thank you to Chef Zan for showing how easy it is to make this all-time favourite Nutella Horseshoe cake roll.

Serves 2-4 | 40 mins

Ingredients:
2 egg whites
5 egg yolks
90g castor sugar
1 tbs sponge emulsifier
½ tsp vanilla essence

Step 1: Preheat oven 170°C

Step 2: Whisk at medium speed. After it starts to bubble, add sponge emulsifier and vanilla essence. Continue to whisk for another 10 mins.

55g cake flour
5g milk powder
½ tsp baking powder
A pinch of salt

Step 3: Slowly add in. Whisk high speed for 1-2 mins.

68g unsalted butter, melted

Step 4: Place butter in a plastic container. Take around 2 scoops of the batter mixture and add to tbe container. Manually whisk in the container and pour the contents back to bowl. Fold the mixture well.

Do not pour the butter directly into the mixer bowl as it will sink down.

3g choc elumco

Step 5: Scoop 110g of mixture out and mix with chocolate emulco.

Step 6: Scoop out 10g into a small piping bag for designing later.

Step 7: The white mixture left in the mixer bowl, scoop into a big piping bag.

10inch square tray
Baking sheet
Baking spray

Step 8: Lay out the baking tray with spray and sheet. Pour in the 100g of brown mixture.

Step 9: Use a big size piper and pipe out the white mixture. Use the smaller piper and pipe out the design on top. You can use the stick.

Step 10: Bake for 20-25 mins.

Nutella spread, in piping bag up to your consumption

Step 11: Transfer to cooling tray with a baking sheet overlay. Cut half. Using piping bag, spread Nutella 2/3 portion of the cake. Use the baking sheet to fold half. Do not press the whole cake, just slightly on the side. Transfer the cake to cling wrap and keep chilled for 20 mins before serve.