Cocoa Chiffon Cake Roll

Name: Cocoa Chiffon Cake Roll
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 40g Hot water; 60g yolk; 50g For fine sugar and egg yolk; 50g Salad oil; 30g Fresh milk; 75g Low powder; 120g protein; 65g For Glycoprotein; 20g cocoa powder

by Windy snow

4.6 (1)

Favorite

1

Difficulty

Normal

Time

1h

Serving

2

The original recipe comes from "Mr. Meng's Delicious Cake Roll"
The original formula is suitable for 36*28 bakeware, because household ovens are generally 28*28 bakeware, you can choose to convert the material amount of 28*28 bakeware according to the following formula*0.80. If you don’t adjust the amount, use a 28*28 bakeware. Yes or no. For novices, the baked cake is slightly thicker, and the cake is easy to crack when it is rolled."

Ingredients

Cocoa Chiffon Cake Roll

1. Pour hot water into the cocoa powder mouth and mix into cocoa paste for later use.

2. Pour the white sugar into the egg yolk and stir until the sugar is completely melted.

3. Pour in the salad oil and stir constantly with a whisk.

4. Pour in fresh milk and continue to stir.

5. Sift in the low flour three times, stir with a spatula each time until no flour is visible, and then add the next time.

6. The mixed batter is delicate and smooth.

7. Pour in the cocoa paste and mix evenly

8. Add sugar in three times, and beat the egg whites to the wet foaming state where the small hooks are pulled out after being lifted out

9. First add one-third of the egg whites to the egg batter and mix well.

10. Pour the mixed egg batter back into the beaten egg whites and stir until the batter is smooth.

11. Pour the cake batter into the baking pan and shake out the bubbles. Put it into an oven preheated at 175 degrees in advance, and bake for about 12 minutes.