Chocolate Cream Cake Roll
by Huang Shiren 61
Favorite
Difficulty
Easy
Time
15m
Serving
2
1. Put the egg whites and yolks into oil-free and water-free containers.
2. Add milk and corn oil to the egg yolk and mix well.
3. Sift in low flour and cocoa powder.
4. Stir well and set aside.
5. Add sugar and white vinegar to the egg whites.
6. Use a whisk to beat the egg whites into small bends.
7. Take 1/3 of the egg white and put it in the chocolate custard, stir evenly.
8. Pour the mixed chocolate custard into the remaining egg whites and stir evenly.
9. Pour the egg batter into a baking dish lined with greased paper.
10. Preheat the oven to 180 degrees and bake for 18 minutes.
11. Tear off the oily paper for the baked cake and place it on the baking net until it is warm.
12. Add whipped cream and sugar.
13. Send it until there are lines.
14. Spread the whipped cream evenly on the cake slices.
15. Roll up.
16. Wrap it in oil paper and put it in the refrigerator to set for 30 minutes.
17. Cut into sections and put them on a plate. You can make breakfast or afternoon tea.
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