Cocoa Cake Roll
by Melting Moon
Favorite
Difficulty
Easy
Time
15m
Serving
2
1. Prepare materials;
2. Whip the egg yolks with sugar;
3. The egg whites are beaten three times with sugar;
4. Preheat the oven at 200°C, mix the egg whites and egg yolks evenly in two separate steps, and sift in the low flour and cocoa powder;
5. Pour the corn oil along the spatula and mix quickly and evenly;
6. Pour the cake batter into a baking pan lined with greased paper in advance, and smooth;
7. Bake in the oven for about 12 minutes, and then spread the cake on the baking net to cool, and remove the grease paper;
8. At this time, add sugar to the whipped cream and beat until it is thick and not flowing. When the cake cools to room temperature, spread the surface of the cake evenly, leaving 3cm at the end not to be spread;
9. Roll the cake from the buttered side, wrap the cake roll with oil paper, twist the two ends into a candy-like shape, and keep it in the refrigerator for more than two hours;
10. Cut into pieces and enjoy.
