Cocoa Butter Cake Roll

Cocoa Butter Cake Roll

1. Prepare the ingredients, put 10 grams of water into the cocoa powder and mix well for later use, cover the mold with greased paper, and preheat the oven at 160 degrees

2. Put 4 egg yolks in a bowl containing 65 grams of milk, 10 grams of sugar, and 40 grams of corn oil, and 4 egg whites in a non-oil and water-free bowl.

3. Whip the egg whites first, make a coarse foam at a low speed, and add one-third of the sugar

4. Beat at high speed until fine, put in the second sugar

5. Beat at high speed until it has lines and put in the last third of the sugar

6. Beat at low speed until small sharp corners appear when you lift the whisk

7. Beat with an electric whisk at low speed until the egg yolk becomes light yellow

8. Sift in low-gluten flour and beat it quickly with an electric whisk until there is no powder

9. Shovel a third of the meringue and mix it into the egg yolk paste,

10. Cut and mix well, then pour it back into the meringue, cut and mix well,

11. Dig 150 grams of cake batter into the cocoa batter and mix well,

12. First, pour the original cake batter into a mold covered with greased paper and smooth it

13. Spread the cocoa cake batter evenly on the top. S snake-like lines are drawn. Fingers should touch the bottom of the baking pan.

14. Put it in the middle of the preheated oven and bake at 160°C for 20 minutes

15. Immediately remove the greased paper covered on the drying rack and let cool

16. 120g whipped cream, add 10g icing sugar and beat until it is not runny and has fine lines

17. Spread on the cake slices and roll them with oiled paper (roll them in the baking dish by hand)

18. Tie it tightly with a fresh-keeping bag, put it in the refrigerator for more than 30 minutes to shape (I usually refrigerate it overnight), take it out and cut out the segments you want.