Lucky Hoof Rolls (Roll Tapak Kuda)

 This has been in my to-do list for long time despite I already bought Nutella spread for the purpose. The spread is almost expiring and hence gives me no further excuse. This recipe produces lovely soft & tasty cake just like the one I tasted in my friend's house years ago.

Source with compliments: Cheftania (Recipe rewritten for own reference)
Makes 2 big rolls & 2 small rolls
INGREDIENTS:
5 Whole Eggs
5 Egg Yolks
130g Flour
1 tsp BP
200g Caster Sugar
1 tsp VE
2 tbsp Condensed Milk
2 tbsp Milk Powder
1 tbsp Ovalette
10g Ice cubes (HomeKreation: I skipped)

130g Butter* - melted

2 tbsp Cocoa Powder*
1 tbsp Choc Paste* (HomeKreation: I skipped)

METHOD:
1. Place all ingredients in a mixer bowl, except those marked*.
Beat at high speed until thick & fluffy.
Add in melted butter & mix well.

2. Divide into two portions.
Add cocoa powder & choc paste into one portion.

3. Line & grease 10" sq tin (HomeKreation: I used one 10"x12" and one 8" sq tin).
Spread the cocoa batter into the tin.
Pipe the plain batter on top.
(The batter is a bit runny, therefore you need to pipe on it. If you use scoop, you will not be able to spread it evenly to make two even layers and it will get mixed instead).

4. Bake for 15 min.
Invert onto a piece of paper/towel.

Slice into two pieces:

Spread Nutella Chocolate on both slices:
(I used Apricot jam for the smaller tin)

Fold each piece on the longer side, end to end as below:

Wrap each roll & keep in fridge if not consumed right away.