How to make chocolate cream cake roll

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  1.Take two clean and oil-free basins and separate the egg whites and egg yolks.

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  2. Add corn oil, milk and 20 grams of sugar to the egg yolks and beat evenly.

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  3. Mix the low-gluten flour and cocoa powder evenly and sift into the egg yolk.

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  4. Stir evenly until smooth.Do not over-stir to avoid gluten in the flour.

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  5. Add 30 grams of sugar to the egg whites.

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  6. Use an electric egg beater to beat the fish until it has bubbles, and add the remaining 30 grams of sugar..

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  7.Continue to beat until wet foam is formed, that is, the egg white tips brought out by lifting the egg beater Into a hook shape.

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  8.Put 1/3 of the egg white into the cocoa egg yolk paste and mix evenly.

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  9.Add the remaining egg whites and continue to stir evenly.

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  10. Preheat the oven to 180 degrees, line the baking sheet with greaseproof paper, and pour the batter into the baking sheet.Shake a few times with medium force to release big bubbles.

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  11. Place in the middle layer of the oven and bake for about 20 minutes.

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  12. Take out the baked cake after the time is up.

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  13. Cover the surface of the cake with a baking mesh.

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  14. Turn the cake over and remove the baking sheet.

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  15. Gently peel off the oil paper and let it warm.

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  16. Add sugar to the whipping cream.

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  17. Send to a texture ready for decorating.

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  18. Spread the cream on the top of the cake slices.

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  19.Use a rolling pin to roll up the oil paper in the opposite direction to drive the cake to roll up.

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  20.Put the rolled cake roll into the refrigerator for more than two hours.

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  21. Take it out, peel off the oil paper, cut into pieces and eat.

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  22.Picture of the finished product.