How to make chocolate cake rolls

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  1.First Weigh the required main ingredients and auxiliary ingredients

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  2. Separate the egg yolk and egg white.Remember not to use the basin containing the egg white.It can be better whipped if there are water drops or oil.

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  3.Put milk, corn oil and 20 grams of sugar into the egg yolk basin and stir well

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  4.Sift the low-gluten flour and cocoa powder into the egg yolk basin

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  5.Mix thoroughly until it looks smooth and set aside

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  6.Put the remaining 50 grams of sugar into the egg whites three times, and beat with a whisk until a small upright hook appears when pulled up

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  7.Add one-third of the egg whites into the egg yolk bowl and stir evenly

• 8.Mix the remaining egg whites with the batter and stir evenly

• 9.Pour the mixed batter into the mold baking pan, preheat the oven for 5 minutes, and bake at 180 degrees for 18 minutes

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  10.After taking it out of the oven, let it cool side up for 5 minutes

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  11. According to personal preference, whip the appropriate amount of cream and sugar until it solidifies into a pattern as shown below

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  12.Spread the cream evenly on the front of the cake

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  13. Then roll it up from top to bottom, Place in the refrigerator for more than 1 hour to set

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  14. Take it out and cut it into pieces after one hour of shaping.La

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  15.Easy to keep fresh, I package it and keep it chilled, haha ​​it’s done