Cocoa Butter Cake Roll

by Ah Da^.^

4.6 (1)

Favorite

1

Difficulty

Normal

Time

1h 30m

Serving

3

Crushed Oreo biscuits are added to the cream, the taste is special, and when paired with the coco chiffon roll, this taste will surely satisfy the discerning you!

Ingredients

Cocoa Butter Cake Roll

1. Cocoa powder is dissolved in warm water

2. Add corn oil and mix well, sift in low-gluten flour and mix well

3. Separate the egg white and egg yolk, put the egg yolk in the cocoa batter and mix well

4. Mix well until there are no particles

5. Add the egg whites in batches with fine sugar to beat

6. Mix with cocoa egg yolk paste and mix well

7. Pour into the baking tray, 160 degrees, 25 minutes, bake out and let cool.

8. Whip the whipped cream with caster sugar

9. After it's passed, pour in the crushed ogao biscuits

10. Spread the whipped cream on the cake

11. Roll up and refrigerate

12. Refrigerate for two hours, take it out and cut into pieces

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