I am well aware that it has been slightly over a month since my last post, and thanks to the kind thoughts and concern by some of my readers and blog friends who dropped me a note (you know you are), I reckon a slight nudge was all it took to get me off my rear and resume sharing my bakes. You could call it a long writer-cum-baker’s block of sorts, I guess. Anyway, adhering to the mantra ‘better late than never’, here’s wishing all my Muslim readers a blessed and joyous month of Ramadhan! It has already been well into the second week of the holy fasting month now here in Singapore, and if my Twitter timeline is anything to go by, it seems that more people are keen on baking their own sweet treats for Eid, and have already begun their own oven experiments.
It appears to be the most opportune time then to kickstart this year’s edition of Ramadhan Baking, where I share some of my own ‘Eid-bakes’ experiments, as well as household favourites.
Being a huge Nutella fan, I’ve been eyeing this cake for quite some time now, but having had horrid experiences of cracked cake rolls over the years (I limit myself to attempt baking one swiss roll cake per year only), I had my trepidations. Undoubtedly, this would be half the effort (and fear), since it merely requires a fold, rather than a roll, but one can never be too sure, right?
Fortunately, this recipe allayed my fears once I saw how thick and fluffy the batter was. Besides needing to pipe the plain batter out in order to ensure the two colours wouldn’t bleed, the recipe is very much straightforward and hassle-free. The resultant rolls were fluffy, spongey, and quickly wiped out, but most importantly, a breeze to work with for those who fear the cracking syndrome like I did. And perhaps, just perhaps, this is the nudge I need to give the much-coveted swiss roll a try next year for Eid?
Kek Tapak Kuda Nutella (Nutella Horseshoe Cake)
(adapted from here; makes 2 rolls)
2 egg whites
115 grams castor sugar
1⁄2 tablespoon ovalette
55 grams cake flour
1⁄2 teaspoon baking powder
70 grams melted butter
1 teaspoon vanilla essence
1⁄2 teaspoon chocolate emulco
Whisk eggs, sugar and ovalette at a low speed, then on medium for about 8-10 mins, until thick and fluffy.
Add in flour and baking powder, and beat until combined well. Mix in the melted butter and vanilla essence.
Divide the batter into two, and add chocolate emulco to one half. Pour the chocolate batter evenly into a lined and greased 10-inch square pan.
Scoop the plain batter into a piping bag, and pipe the plain batter evenly over the chocolate batter, being careful not to mix the two.
Bake in a preheated oven at 180°C for 20-25 mins (mine was done in 15mins).
Cool slightly, then remove cake from pan. Spread Nutella over the chocolate side while it’s still warm.
Cut the cake into two, and gently fold over lengthwise.