Source with compliments: Cheftania (Recipe rewritten for own reference)
Makes 2 big rolls & 2 small rolls
5 Whole Eggs
5 Egg Yolks
1 tsp BP
200g Caster Sugar
1 tsp VE
2 tbsp Condensed Milk
2 tbsp Milk Powder
1 tbsp Ovalette
10g Ice cubes (HomeKreation: I skipped)
130g Butter* - melted2 tbsp Cocoa Powder*
1 tbsp Choc Paste* (HomeKreation: I skipped)
1. Place all ingredients in a mixer bowl, except those marked*.
Beat at high speed until thick & fluffy.
Add in melted butter & mix well.
2. Divide into two portions.
Add cocoa powder & choc paste into one portion.
3. Line & grease 10" sq tin (HomeKreation: I used one 10"x12" and one 8" sq tin).
Spread the cocoa batter into the tin.
Pipe the plain batter on top.
(The batter is a bit runny, therefore you need to pipe on it. If you use scoop, you will not be able to spread it evenly to make two even layers and it will get mixed instead).
4. Bake for 15 min.
Invert onto a piece of paper/towel.
(I used Apricot jam for the smaller tin)