Kek Tapak Kuda (Nutella Horseshoe Cake) | The Ramadan & Hari Raya Puasa Series

No artificial ingredients - ovalette, sponge emulsifier, emulco - in this cake!
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Kek Tapak Kuda (Nutella Horseshoe Cake)
Adapted from Nor Hadayah’s recipe
For 5x8” cake / 11x11” cake
For 11x11” cake:
60g egg
60g egg yolks
15g sugar
30g butter
60g cake flour
60g milk
For 5x8” cake:
20g egg
20g egg yolk
5g sugar
10g butter
20g cake flour
20g milk
1. Preheat the oven to 180°C.
2. Beat until egg, egg yolks and sugar lightly.
3. Melt the butter, add the flour and cook the mixture until it forms a dough.
5. Transfer into a bowl, and add the egg mixture gradually to the dough.
6. Add the milk gradually. Strain into a large bowl.
For 11x11” cake:
105g egg whites
85g sugar
3-5g cocoa powder (mixed with 120g batter)
160-200g Nutella
For 5x8” cake:
35g egg white
28g sugar
1-2g cocoa powder (mixed with 40g batter)
80-100g Nutella
1. In a separate bowl, beat the egg whites until foamy. Add half the sugar and whip until stiff peaks form.
2. Whisk in a third of the egg whites into the cooled mixture. Fold in the remaining egg whites.
3. Remove 40g or 120g batter, depending on the size, and mix with the cocoa.
4. Spread the cocoa batter on the parchment-lined baking pan.
5. Tap once and bake for 5-7 minutes on the lowest possible level or until the cocoa batter is just set but not fully cooked.
6. Pour over the plain batter, tap once, and bake for 15-20 minutes until the top is evenly brown and the cake springs back lightly when touched.
7. Lift the sponge out of the pan. Overturn onto a parchment, placed on top of a damp tea towel.
6. Fold the sponge in half. Allow it to cool completely.
7. Unfold the cake. With the longer side facing you, dollop the Nutella onto the middle of the cake, leaving a border.
8. Fold the cake to cover the filling. Slice (you can chill the cake to make the slicing neater).
9. Optional: sprinkle with salt to cut the sweetness of the Nutella! Makes it so much better in my opinion.
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i love how confident u are

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I love this cake