Cocoa Swirl Cake

Cocoa Swirl Cake

1. 3 egg whites and yolks separated

2. Pour 30g milk and 30g salad oil into the egg yolk and mix well

3. Sift in 40g low-gluten flour and 10g cocoa powder in the egg yolk liquid

4. Stir until there are no particles, and the egg yolk paste is ready

5. Preheat the oven at 170 degrees. Next, beat the egg whites, add 3 drops of lemon juice to the egg whites, add sugar to the egg whites three times, and beat them to a wet foaming state.

6. Add the whipped egg whites to the batter and mix well

7. Well blended

8. Pour into the baking tray, use a straight scraper to smooth the surface, shake it lightly

9. Put it in a 170 degree preheated oven and bake for about 18 minutes, take it out to cool

10. Add 45g of fine sugar to the whipped cream, pour it into an egg-beater bowl, and beat

11. Let the cold cake come out and put it on a clean greased paper, smear the right amount of cream on the front, cut off the sides, and divide them into 3 evenly.

12. Spread cream

13. Roll up one of them, put it upright on the turntable, and then wrap the rest to the size of the cake you want

14. Finally, spread cream on the side and top surface, sprinkle moisture-proof cocoa powder on the surface, and the swirl cake is completed

15. side

16. Simple decoration