Happy new year!
I start off this year with a lucky hoof roll cake, wishing everyone with a lucky year ahead! 🙂
I first tasted this cake during a visit to my good friend R’s house for Hari Raya Puasa last year. Her brother had bought quite a few rolls of this cake in many flavours from Brunei. I tasted a few and loved the durian one. Looked up this cake on the web and instantly loved the name. Lucky hoof roll or horse shoe cake. Such a cute name!
Lucky hoof roll (adapted from Bisous A Toi, original recipe from Puan Aini Salim)
- 10 egg yolks
- 5 egg whites
- 180 grams castor sugar
- 1 tbsp sponge stabiliser (ovalette)
- 1 tsp vanilla extract
- 110 grams all-purpose flour
- 10 grams milk powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 135 grams melted unsalted butter
- 1 tsp chocolate emulco
- Nutella for spreading
- Line two 10 x 10 x 1 inches square pan with greaseproof paper. Preheat oven to 180 C.
- Sift flour, milk powder and baking powder into a bowl. Add in salt. Set aside.
- Beat egg yolks, egg whites, sugar, stabiliser and vanilla extract until thick and fluffy (ribbon stage).
- Add in sifted dry ingredients. Beat until well mixed.
- Mix 3 big scoops of batter with melted butter until combined well.
- Pour back batter from step 5 into main batter and mix until well combined.
- Weigh out 200 grams of batter. Mix in 1 tsp of chocolate emulco.
- Pour 100 grams of chocolate batter into each prepared pan.
- Scoop plain batter into large piping bags. Pipe carefully over the chocolate batter. Do not overfill the pan or the cake will crack upon folding.
- Bake for 12-15 minutes until golden brown.
- Remove cake from pan and let it cool on a rack for 2 minutes.
- Flip cake over onto a clean sheet of greaseproof paper. Peel off the greaseproof paper from the bottom of the cake.
- Slice cake into 2. Spread Nutella over half of each slice. Fold over carefully.
- To prevent the cake surface from peeling off, wrap with a layer of greaseproof paper first, then a layer of cling wrap. Place in fridge to chill for at least an hour.
This cake seems like a simple sponge cake. But to fold it without cracking is not easy. Even with the sponge stabiliser, the cake can still crack, particularly if you overfill the pan. Since I used a small pan, I had extra plain batter left. I read up on tips for this cake and noted some said not to wait too long before folding the cake. The cake should still be quite warm when you attempt to fold it. This is different from a normal swiss roll cake since a swiss roll is rolling the cake with a quite substantial filling and not a folding into half.
I have attempted this cake before, trying to avoid using the sponge stabiliser. I failed miserably as I overfilled the pan. The cake cracked in half when folding. 😦 So for this attempt, I tried adding stabiliser and it worked…mostly. My cake did crack at the sides and half of a cake cracked madly too. I’m guessing uneven batter. The end batter is really quite thick and not easy to spread evenly.
The good part from the failure is, I got to know a very good sponge cake recipe. The ‘failed’ cake turned out to be one of the best sponge cakes I’ve made so far. It is a very light, moist, fluffy and very fragrant cake. The recipe and steps are the same as above, except the sponge stabiliser is omitted and 15 grams of condensed milk are added instead.