Oreo Chocolate Cream Cake Roll

Oreo Chocolate Cream Cake Roll

1. Prepare two basins without water and oil.

2. Separate the egg white and the yolk.

3. Add egg yolks with milk and corn oil and mix well.

4. Sift in the chocolate powder and mix well.

5. Sift in low-gluten flour and mix well. spare.

6. Add the egg whites to the lemon juice to make big bubbles at low speed, then beat them at high speed, adding the fine sugar in several portions while beating.

7. Just beat it into rigid foam.

8. Add the egg whites to the chocolate powder slurry three times, cut and mix evenly.

9. Chocolate cake batter, complete.

10. Pour it into a mold lined with a high-temperature tarp and tilt the mold to distribute the cake batter evenly. (Chocolate will defoam the egg whites, so put it in the oven as soon as possible).

11. Preheat the oven up and down to 180 degrees for 20 minutes (I usually preheat the oven to 220 degrees in advance. When I turn on the oven, the temperature will drop a bit, which is almost the 180 degrees I want).

12. Remove from the grill and let cool.

13. Move the cake to the cake paper.

14. Add confectioner's sugar to the cream and whip until moist and foamy.

15. Spread the cream on the cake.

16. Spread with crushed Oreo cookies.

17. Roll up.

18. A lot of cream.

19. Tighten both sides and place in the refrigerator for more than 30 minutes.

20. Take it out and cut into pieces.

21. Cut into pieces.

22. This cut really needs to be improved, there will always be cream on the side.

23. Rich chocolate flavor, Oreo crunchy.

24. The cake is fluffy.