How to make cocoa cream cake roll

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  1. Prepare all the materials

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  2.Separate egg whites and yolks Open in two water-free and oil-free basins

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  3. Low-gluten flour and cocoa powder Mix and set aside

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  4.Add milk, corn oil, and sugar to the egg yolks and mix well

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  5.Sift in the flour and cocoa powder just mixed, sift in twice, mix each time Sift evenly and add the next time

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  6.Mixed cocoa paste

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  7. Add the egg whites to the cream of tartar and beat until coarsely foamed

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  8.Add sugar in three batches

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  9. Beat until wet and foamy, just lift the egg beater and it will have a large curved hook

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  10.Pour one-third of the egg whites into the cocoa paste, mix evenly, and preheat the oven to 150 degrees with upper and lower heat

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  11.Pour the mixed cocoa paste back into the egg whites, and mix evenly

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  12.Mixed cake batter

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  13.Line a baking pan with tin foil, pour the cake batter into the baking pan, smooth the surface, lift the baking pan and shake it to release big air bubbles

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  14.Put in the preheated oven, heat up to 150 degrees, lower heat to 180 degrees, middle layer for 15-20 minutes

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  15. After taking it out of the oven, take it out and give it a shake, then place it upside down on the grill and let it air to the residual temperature (note that it is the residual temperature, not to let it cool)

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  16.Add 30 grams of condensed milk into the whipping cream, beat it and put it in the refrigerator for later use