How to make cocoa cream cake roll

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  1.Cake materials Large collection

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  2.Egg white and yolk are separated in an oil-free and water-free container.

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  3.Add a few drops of white vinegar to the egg whites, beat the egg whites with an electric egg beater at low speed until coarse When soaking, add granulated sugar for the first time.

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  4. Turn to high speed and beat until the meringue expands in volume, and add sugar for the second time.

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  5.Continue to beat at high speed until the meringue becomes more delicate and lines appear.Add remaining caster sugar and cornstarch in three additions.

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  6. Beat the meringue until it becomes wet foam and small curved hooks appear.Set aside for later use

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  7. Add water, fine sugar and corn oil to the egg yolks and stir Evenly.Sift the mixture of cake flour and cocoa powder.

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  8. You can add the mixed powder in two times, stir evenly, do not use too much force to avoid The batter is chewy.

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  9. Take one-third of the meringue and add it to the egg yolk paste, use a spatula to Stir to make it even.

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  10. Pour all the evenly mixed cake batter into the bowl of meringue.Stir similarly to make it even.

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  11.The cake batter is completed.

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  12. Pour the cake batter into a baking tray lined with greaseproof paper, and scrape the surface with a spatula Level and shake the baking pan a few times to automatically eliminate large bubbles.

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  13.Put the baking sheet into the preheated oven, heat up and down to 140 degrees, middle layer , bake for 30 minutes.

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  14.After 30 minutes, take out the cake and gently place it fifteen centimeters above the table.Slam the baking pan a few times to release excess heat.

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  15.Use the grill to place the cake on the grill and take away the baking sheet.

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  16.Tear off the oil paper while the cake is hot and let the cake cool.

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  17. After the cake is completely cool, take out an appropriate amount of whipped cream from the refrigerator and add an appropriate amount of powdered sugar., start whipping the whipped cream

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  18.Put the oil paper back on the table (don’t waste it) ), put the cake on it, spread the whipped cream evenly on the cake, and make it a little thicker at the beginning of the roll.

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  19.Use a rolling pin to roll up the cake and tighten both sides.Place in the refrigerator for an hour.

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  20. Take it out of the refrigerator after an hour, cut it and eat it.