1. Prepare the ingredients needed to make the cake, and use a slightly warmer temperature for the water.
2. The cocoa powder is melted with warm water, stirred well and set aside. If you are worried that the particles are too large, you can sift it again. I am lazy and did not sieve it.
3. Separate the egg whites and egg yolks into 2 clean, oil- and water-free containers. Put 10 grams of corn oil and fine sugar in the egg yolks. Use your hands to stir evenly. It doesn't matter if you stir for a while.
4. Add the cocoa powder solution to the egg yolk, continue to stir evenly, sift in the arowana cake powder, stir evenly by hand, do not draw circles when stirring, stir in the zigzag direction, stir the batter evenly without dry powder, avoid excessive stirring, otherwise Will affect the taste.
5. Use an electric whisk at low speed to make large bubbles for the egg whites, add a few drops of white vinegar, and add the remaining 40 grams of fine sugar at one time. The fine sugar can be divided into 2~3 times, I am lazy. Before beating the egg whites, start to preheat the oven at 150 degrees for the upper and lower tubes.
6. The egg whites have been whipped until the small hook can be pulled out.
7. First use 1/3 of the meringue to the egg yolk paste, and stir evenly.
8. Pour the well-mixed batter back into the remaining meringue and continue to mix evenly. Pour it into a baking pan that has been spread with a tarp. The baking pan is gently shaken on the countertop to shake out the large bubbles in the batter.
9. Put the baking pan into the lower level of the preheated oven and bake for 25 minutes. When that time, take out the baking pan and buckle the baking pan upside down on the greased paper grid, tear off the tarp around the cake, and quickly buckle it back. Use a rolling pin to lightly roll the cake to shape it.
10. Add 30 grams of whipped cream and soft sugar, and beat until it has a pattern and does not flow. The whipped cream should be refrigerated in advance.
11. Place the cake face up, spread light cream on it, roll up the cake with the help of a rolling pin and oil paper, and put it in the refrigerator to shape.
12. When eating, take out and cut off the irregularities on the two sides and cut into pieces. The taste is like ice cream.
Tips:1. Originally planned to make a towel roll, but when the tarp was torn off, it didn't stick at all, but the cake was very smooth. The rolled up cake was the reverse side. If you plan to make a towel roll, shorten the baking time by 5 minutes.
2. The temperature of the oven must be set according to the temper of your own oven. I use a built-in oven, so I put it on the bottom for baking.
3. This cake roll is a thick roll. If you want to eat a thinner one, reduce one egg, and adjust the other ingredients accordingly. In addition, the cocoa powder can be replaced with matcha powder. If you use other brands of cocoa powder, the dosage is recommended to increase to 10 grams, because the purity of the cocoa powder of Farrhona is very high and the fragrance is very strong.
