Cocoa Cake Roll

Cocoa Cake Roll

1. The yolk and egg white are separated and put into oil-free and water-free containers.

2. Mix pure milk and corn oil, add egg yolk, and stir evenly with egg soot.

3. Sift in low-gluten flour and cocoa powder, and beat with egg until there is no dry powder.

4. Add a few drops of lemon juice to the egg whites, add 60 grams of fine sugar, and beat with an electric whisk at low speed until wet foaming.

5. Take one-third of the meringue into the egg yolk paste and stir evenly.

6. Pour the mixed cake batter into the remaining meringue and stir evenly.

7. Pour the mixed cake batter into a non-stick baking pan (28*28 golden non-stick baking pan), shake it lightly a few times, and then shake it hard to produce large bubbles.

8. Put it into the middle layer of the preheated oven and heat it up and down at 150 degrees for 35 minutes.

9. After baking, put on heat-insulating gloves and take out the baking pan, buckle it upside down on the grill, and release it to the greased paper after cooling down.

10. Add 12 grams of icing sugar to the whipped cream, beat at low speed to 8 and distribute, add the crushed Oreo cookies and mix well with a spatula.

11. The cake body is smeared with whipped cream.

12. Roll up the cake with the help of a rolling pin, wrap it in greased paper, and put it in the refrigerator to set for more than 30 minutes.

13. Take out the cut pieces and eat it, which is quite good as a breakfast or snack!

14. Finished picture.

Tips:

Please adjust the temperature according to the temperament of your own oven; the whipped cream should be as hard as possible to make it easier to roll; each egg with shell is about 58 grams.