Bicolor SPIRAL coffee cake: this is not your usual dessert recipe!

INGREDIENTS
For dough:
3 eggs
10g (3/4 tbsp) of vanilla sugar
160g (3/4 cup) of sugar
160ml (3/4 cup) of vegetable oil
520g (4 1/4 cups) of flour
8g (1/2 tbsp) of baking powder

For base dough:
7g (1 tbsp) of flour

For the cocoa dough:
35g (1/4 cup) of cocoa powder

For the coffee dough:
5g of instant coffee
5g (1 tsp) of water
7g (1 tbsp) of flour

METHOD
1. In a bowl add the vanilla sugar, sugar, and vegetable oil and whisk. Add the flour and baking powder and mix. When the dough starts to form knead it with your hands to obtain a compact dough.
2. Split the dough in three parts (50/25/25) and in the first part add the flour and knead it to absorb. In the second dough add cocoa powder and knead it until the dough absorbs it.
3. In a small bowl add the instant coffee and water and mix. Pour the coffee into the third part of the dough and knead it to absorb. Add the flour and knead it to combine.
4. Place a sheet of parchment paper on a working surface and place the base dough. Roll it out and cut it into strips (4 strips).
5. Place a sheet of parchment paper on a working surface and place the cocoa dough. Roll it out and cut it into strips (4 strips).
6. Cut the coffee dough into 4 pieces and roll out each piece to obtain the long roll.
7. Place the coffee roll on the cocoa strip and close it with your fingers. Place the cocoa/coffee roll on the base strip and close it with your fingers.
8. Transfer the roll to the cake mold (26cm - mold size) and roll it up. Roll up all others to cover the whole mold.
9. Press the cake with your hands and transfer it to the oven. Bake at 180°C/360°F for 40 minutes.
10. Serve the cake on a serving dish and decorate it with powdered sugar. Cut a slice and serve.


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