Cocoa Two-color Cake Roll
1.
Separate the egg yolks and add 20g of fine sugar to the egg yolks and beat them to melt.
2.
The 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 dry.
5.
Add a few drops of white vinegar to the egg whites to make a thick 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 and lift the whisk to have a small bend, and it will be wet foaming.
7.
Take one-third of the egg whites and stir evenly in the egg yolk paste.
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. That copy is also put in a 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 the gap with cocoa-flavored cake batter to shake out the bubbles.
10.
Put it in a preheated oven at 170 degrees for 20 minutes.
11.
Let dry until warm, apply cream and roll it up with greased paper using a rolling pin.
12.
Put it in the refrigerator for half an hour and take it out and cut into pieces.
Tips:
Remember, let it cool before applying light cream!
