Kek Tapak Kuda Matcha Crunchy

Chocolate Emulco & Vanilla Flavour

Kek Tapak Kuda Matcha Crunchy

Preparation Time

1 hour

Cooking Time

30 minutes


1-2 rolls


Sponge Cake

3nos Eggs
3nos Egg Yolks
100gm Sugar
16gm Ovalette
½ tsp GH Vanilla Flavour
1gm Baking Powder
40gm Cake Flour
20gm Corn Flour
90gm Melted Butter
3gm GH Chocolate Emulco


130gm Deliz by Sumo’s Matcha Latte Spread
20gm Feulletine
150gm Deliz by Sumo’s Italian Hazelnut Chocolate Spread


Sponge Cake:
1. Preheat the oven at 170 °C
2. Beat the eggs, egg yolks, ovalette, baking powder and GH Vanilla flavour with high speed till bubbly foam.
3. Add in all the dry ingredients into the mixture till thick and fluffy. (est 5-7 minutes)
4. Slowly add in melted butter into the mixture.
5. Then, divide the 150gm of mixture into a bowl, and add in GH Chocolate emulco. Mix it well.
6. Prepare a tray of 14x12inch with parchment paper.
7. Pour the chocolate mixture into the prepared tray, follow by the vanilla mixture. 
8. Add the balance of chocolate mixture into a piping bag, and pipe onto the mixture. Next, draw a pattern with skewer wood stick.
9. Bake for 15-17 minutes till brownish.
10. Once baked, let it cool down.

1. Add matcha latte spread and feulletine together. Mix it well.

1. Place the sponge cake on the parchment paper.
2. Add the crunchy matcha spread on the sponge cake, then layer with hazelnut chocolate spread. Spread evenly.
3. Roll the cake.

You’re ready to serve. Enjoy!

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