Cocoa Whirlwind Cake Roll
1.
Prepare all materials
2.
Corn oil, milk and 20g of fine sugar, stir with egg soak, let the milk and corn oil fully emulsify and fuse
3.
Sift the low-gluten flour and add it to the milk and corn oil mixture
4.
Strike a Z-shape with egg extract and stir until there are no flour particles
5.
Separate egg white and egg yolk, add egg yolk to roux
6.
Stir until completely uniform
7.
Put 5 drops of lemon juice into the egg white, beat with an electric whisk at low speed until there are thick bubbles, add 1/3 of the remaining fine sugar
8.
Continue to beat at medium and high speed until the foam is fine, then add 1/3 of the fine sugar
9.
Continue to beat until there are lines, pour in the remaining fine sugar
10.
Dispense until you lift the egg beater with a very soft hook
11.
Take 1/3 of the meringue into the egg yolk paste and stir evenly with a spatula
12.
Then take 1/3 of the meringue into the cake batter and continue to mix evenly
13.
Finally, pour the mixed cake batter into the remaining meringue and mix evenly
14.
Divide the cake batter into two equal parts, pour one part into the cocoa batter and stir evenly
15.
Pour the original cake batter into an 11-inch square baking pan lined with greased paper, and lightly spread evenly
16.
Pour the cocoa cake batter into the piping bag and cut a small mouth
17.
Mount the cocoa paste back and forth on the original cake paste,
18.
Insert your finger vertically into the bottom of the cake batter, and swipe in the direction of the arrow as shown in the figure
19.
Then perpendicular to the direction of the previous step, draw again as shown in the figure, and then gently knock it down a few times, preheat the oven 160 degrees in advance, up and down the heat, add the cake batter and bake for 25 minutes.
20.
Take out the cake batter, tear off the greased paper, and cover with greased paper to prevent the cake roll from drying out, and wait for the cake to cool
21.
Whip the whipped cream with fine sugar until it is hard, spread it on the cake slice, leaving a part of it without cream, which is easy to roll up and close. Note that the curling must be marked from the end of the yellow arrow. Look at the lines in the red circle. The side that is perpendicular to the horizontal direction of the pattern is curled, otherwise there is no whirlwind pattern
22.
Wrap it with greased paper while rolling it while tearing it open, roll it up and put it in the refrigerator for more than 2 hours before eating, the flavor will be better
Tips:
1. Make sure to draw the cake batter according to the direction shown in the figure, and make sure to find it right when curling, otherwise there will be no whirlwind lines~
2. When turning the cake batter, use a spatula to mix up and down in a J-shape or Z-shape. Do not stir to avoid defoaming.
