Hurricane roll
published on 9 October, 2018 at 10:42
Ingredients:
½ cup milk;
1/3 cup vegetable oil;
85 g (3 oz) flour;
15 g (1/2 oz) powdered milk;
½ tsp vanilla extract;
6 egg yolks;
3 tbs cocoa powder (dissolved in 3 tbsp milk);
6 egg whites;
2/3 cup sugar;
hazelnut spread.
1/3 cup vegetable oil;
85 g (3 oz) flour;
15 g (1/2 oz) powdered milk;
½ tsp vanilla extract;
6 egg yolks;
3 tbs cocoa powder (dissolved in 3 tbsp milk);
6 egg whites;
2/3 cup sugar;
hazelnut spread.
Instructions
Preheat your oven to 170 C (340F). Cover square baking pan with parchment paper.
Mix flour with powdered milk.
Whisk milk and vegetable oil, then heat the mixture for 50 seconds.
Add dry ingredients to the milk mixture, combine until smooth and star adding egg yolks one by one.
Separate batter in half and mix one half with cocoa (dissolved in 3 tbsp milk) and another – with vanilla extract.
Beat egg whites until fluffy. Start adding sugar while still beating with a hand mixer.
Divide beaten whites in half and add to vanilla and chocolate mixtures. Whisk to combine.
Pour vanilla batter into the baking pan. Using piping bag cover vanilla layer with chocolate batter.
Use and end of a wooden spoon to make lines on the bottom of the future cake from top to the bottom and from left to right.
Bake the cake for 10 minutes, then reduce temperature to 150 C (300 F) and bake for 25 minutes more.
Let the cake cool down for 3 minutes, then flip on the cutting board, remove parchment and cover with a thin layer of hazelnut spread.
Roll the cake using parchment and leave it to cool down before slicing.
Mix flour with powdered milk.
Whisk milk and vegetable oil, then heat the mixture for 50 seconds.
Add dry ingredients to the milk mixture, combine until smooth and star adding egg yolks one by one.
Separate batter in half and mix one half with cocoa (dissolved in 3 tbsp milk) and another – with vanilla extract.
Beat egg whites until fluffy. Start adding sugar while still beating with a hand mixer.
Divide beaten whites in half and add to vanilla and chocolate mixtures. Whisk to combine.
Pour vanilla batter into the baking pan. Using piping bag cover vanilla layer with chocolate batter.
Use and end of a wooden spoon to make lines on the bottom of the future cake from top to the bottom and from left to right.
Bake the cake for 10 minutes, then reduce temperature to 150 C (300 F) and bake for 25 minutes more.
Let the cake cool down for 3 minutes, then flip on the cutting board, remove parchment and cover with a thin layer of hazelnut spread.
Roll the cake using parchment and leave it to cool down before slicing.
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