Chocolate pinwheel cake

INGREDIENTS

• 2 eggs
• 90g (1/2 cup) of sugar
• 85ml (1/4 cup) of milk
• 85ml (1/2 cup) of seed oil
• 180g (1 1/2 cups) of all-purpose flour
• 8g (1/2 tbsp) of baking powder
• A pinch of salt
• 100g of hazelnut cream
• Powdered sugar

METHOD

1. In a bowl add the eggs and sugar and mix until the sugar dissolve and the mixture are fluffy. Add the seed oil and milk and continue mixing.

2. Sift the flour, baking powder, and salt and mix with a spatula until all is well combined.

3. Pour the mixture into the cake pan (22cm cake pan size) and spread the hazelnut cream to create the circle shape.

4. Transfer to the oven and bake at 170°C/338°F for 30 minutes. Remove the cake from the pan and transfer to the plate.

5. Decorate the cake with powdered sugar, cut on slices, and serve.