Bicolor roll: an incredible method to make a great dessert!

published on 22 June, 2021 at 11:32
Kids will love the result! 
 
INGREDIENTS
6 eggs
80ml (1/3 cup) canola oil
100ml (2/5 cup) full cream milk
90g (2/3 cup) flour
15g (2 tbsp) milk powder
1g (¼ tsp) vanilla milk powder
2g (½ tsp) cream of tartar
110g (½ cup) sugar
Melted chocolate
Hazelnut cream

METHOD
  1. Separate the eggs.
  2. Heat the oil on steam in a mixing bowl. Add milk to it. Sift flour, milk powder, vanilla powder. Whisk well. Add the egg yolks one by one and stir.
  3. Whisk the egg whites on a low mixer speed with the tartar cream. Increase the speed of the mixer and add the sugar. Combine both creams.
  4. Separate a little of the resulting mass and add the melted chocolate.
  5. Pour both creams as in the video and then bake at 300°F/150°C for 40 minutes.
  6. Coat the cake with cream, then roll it up. Cut to a thickness of about 1 cm. Serve.
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