Moo Moo Japanese Roll Cake

Ingredients 1 :
2 egg yolks
25gr sugar pwdr
20gr cake flour
15gr noir choc pwdr
10gr vegetable oil
30gr milk
1/4tsp choc paste
2 egg whites
3tsp granulated sugar

Ingredients 2 :
3 egg yolks
35gr sugar pwdr
45gr cake flour
10gr vegetable oil
30gr milk
1/4tsp vanilla extract
3 egg whites
5tsp granulated sugar

Ingredients 3 :
300gr non dairy cream
22gr choc pwdr
30 sugar powder
75gr choc chips

For the Sponge Cake
1. Line a 35x40 cm baking tray with parchment paper. Preheat oven to 160°C.
2. Mix vegetable oil, milk, sugar in a large mixing bowl and whisk till well-combined.
3. Mix in sifted cake flour, whisk untill well-combined, then add the egg one by one into the above mixture.
4. Add the white color to the mixture. Use a whisk to gently mix the mixture. Exchange the whisk for a spatula and then fold gently, scraping down the bottom till combined and there are no more lumps. Please do not over-mix. Set aside.
5. Repeat the same steps 1-4 for the black batter using noir chocolate powder.
6. Now, we prepare the egg white batter, or meringue by beating egg whites with sugar and cream of tartar at medium speed until soft peaks. Then add the remaining sugar and beat at high speed until stiff peaks are formed.
7. Add a scoop of the meringue mix into each black and white of the oil-yolk-milk mixture and stir gently till mixed. Then fold remaining meringue into the oil-yolk-milk mixture gently until combined, and no more streaks of yellow remain.
Please do not over-mix.
The resulting batter should still be voluminous and fluffy.
8. Transfer the black and white batter into different piping bag.
9. Pipe cocoa batter into the lined baking tin to make cow pattern
Pipe the white batter into the blank space. Use an offset spatulla to even out the batter
Tap the pan to release the air in the batter.
10. Bake at 160°C for about 20minutes. The cake is ready when it springs back after you poke it.
11. Remove the sponge from the pan. Place the top side down on a fresh piece of parchment paper, then invert it onto a wire rack to cool, original baking parchment side down. You can remove the fresh parchment. Allow to cool to room temperature.
12. Spread thin layer of the chocolate chip cream on top of the sponge, then put the rest of the cream in the middle, use an offset spatula to even out the cream, then roll the sponge, tight the edge of the paper and store in the chiller for an hour before cutting.

chocolate chip cream
1. In the bowl, mix heavy cream-sugar-chocolate powder until stiff peak form, then mix in the chocolate chip using rubber spatulla.
2. Then store in the fridge until you are ready to use the cream.