Hurricane Swiss Roll - Thursday

Nutella Hazelnut Chocolate Cream!

Ingredients (8 inches / 210x210mm square pan)

• (A) 1. 4 Egg yolks
• 2. 15g ( 1 tbsp ) Caster sugar
• 3. 50g ( 1/4 cup ) Corn oil/ vegetable oil
• 4. 55g ( 1/4 cup ) Milk
• 5. 1/2 tsp Vanilla extract
• 6. 50g ( 1/3 cup ) Cake flour (Can be replaced with all purpose flour)
• 7. A pinch of salt

• (B) 1. 4 Egg white 2. 45g ( 3 tbsps ) Caster sugar

• (C) 1. 5g ( 2 1/2 tsps ) Cocoa powder
• 2. 15g ( 1 tbsp ) Warm water
• 3. 80g ( 1/4 cup ) Nutella Hazelnut Chocolate Cream Bake in preheated 130°C ~ 150°C oven for 23 ~ 25 minutes.
• Baking time & temperature may vary depending on the type and accuracy of oven.
• You may need to adjust your oven temperature accordingly.

(Recipe from: Kimiya Lim)