Cocoa Two-color Cake Roll
1.
Separate the egg yolks, add 20g of fine sugar to the egg yolks, beat and melt
2.
Corn oil and milk are mixed and whipped until emulsified
3.
Add the egg yolk and stir well
4.
Sift in low-gluten flour and stir until smooth and no dry powder
5.
Add a few drops of white vinegar to the egg whites to make a coarse bubble. Add one-third of the fine sugar to make a fine texture. Add the second fine sugar.
6.
Whip until the lines are obvious, add fine sugar for the third time, lift the whisk to have a small bend, and it will be ready, that is, wet foaming.
7.
Take one-third of the egg whites into the egg yolk paste and mix well
8.
Then pour all the mixed egg batter into the egg whites and stir evenly. Pay attention to stir from the bottom to let air into the cake batter. Divide the mixed cake batter into two parts. Sift in the cocoa powder and stir evenly into the piping bag to bring the original flavor. Put the copy in the piping bag
9.
Cover the baking tray with greased paper, first squeeze the original cake batter on the baking tray obliquely, paying attention to leaving a gap in the middle, and then fill in the cocoa-flavored cake batter in the gap to shake out the bubbles
10.
Put it in the preheated oven at 170 degrees for 20 minutes
11.
Let dry until warm, spread the cream and roll it up with greased paper with a rolling pin
12.
Put it in the refrigerator for half an hour and take it out and cut into pieces.
Tips:
Remember to apply the cream only after letting cool!
