How to make:

1. Prepare the Pan and Oven

• Line a roll cake pan with parchment paper.
• Preheat the oven to 150°C (bottom heat) and 190°C (top heat).

2. Make the Cake Batter

• In a mixing bowl, beat eggs, sugar, Innova Cake Emulsifier, and vanilla essence until the mixture becomes thick, pale, and forms soft ribbons (about 6–8 minutes).
• Sift together flour and milk powder, then fold gently into the egg mixture until smooth and even.
• Add melted margarine and fold carefully until fully incorporated.
• Take about 2 tablespoons of batter and mix with chocolate paste to create the cow pattern.

3. Create the Cow Pattern

• Pipe the chocolate batter onto the prepared pan, forming irregular spots resembling a cow pattern.
• Pour the remaining plain batter gently over it and spread evenly.
• The pattern will bake together with the main batter, creating a seamless design once baked.

4. Bake

• Bake at 150°C (bottom) and 190°C (top) for approximately 20–25 minutes, or until the cake is fully cooked.
• Avoid overbaking to maintain a soft, moist texture that’s easy to roll.

5. Prepare the Filling

• Mix Innova Paste Chocolate  until smooth and ready to spread.

6. Roll and Finish

• Once baked, immediately turn the cake out onto a clean sheet of parchment paper.
• Carefully remove the lining paper.
• While still warm, roll the cake gently and let it rest for several minutes to hold its shape.
• When slightly cooled, unroll the cake, spread an even layer of chocolate filling, and roll it back tightly.
• Wrap with plastic or parchment paper and refrigerate before slicing for the best texture and presentation.