1. Cake ingredients are ready
2. Separate the egg white and egg yolk, and put the egg white into an oil-free and water-free egg beater
3. Pour 40 grams of corn oil and 10 grams of fine sugar into the egg yolk
4. After mixing well with egg extract, add water
5. well mixed
6. Sift in the cake flour
7. Mix evenly without dry powder particles, but do not stir in a circular motion to prevent the formation of gluten
8. Take about 20 grams of batter and pour 10 grams of cocoa powder into it
9. Cocoa batter is mixed evenly
10. After beating the egg whites with an electric whisk, add 60 grams of fine sugar in three times. When they are coarse foam, fine white foam, and textures, lift the whisk and the egg whites are in the shape of a large hook.
11. Take one third of the egg white paste into the egg yolk paste
12. Stir evenly
13. Take the remaining meringue paste into the cocoa batter, and then pour the mixed egg yolk paste back into the meringue bowl
14. Stir evenly, this is cake batter; now the oven starts to preheat 170 degrees
15. Pour the cake batter into a baking pan covered with a high-temperature tarp, scrape the surface with a scraper, and shake it lightly for a few times to shake out large bubbles in the cake batter
16. Put the mixed cocoa cake batter into the piping bag
17. Squeeze the cocoa cake batter evenly on the surface of the cake batter
18. Use a toothpick to quickly draw the pattern of the cocoa cake batter from one row to the right and one row to the left.
19. Put the baking pan into the middle layer of the preheated oven, and fire up and down at 170 degrees for about 20 minutes. After the cake body rises, it will fall back and keep it for about 2 minutes before it can be out of the oven; drag the cake slices out of the baking pan, Peel off the high temperature tarp from the surroundings
20. Cover the surface with a clean greased paper
21. About 5 minutes, when the cake slices are aired to the hand temperature, turn the cake slices over, tear off the high-temperature tarp, and spread the jam on the cake slices
22. Lightly rolled into a roll
23. Wrap it with greased paper, clamp both ends with sealing clips, and put it in the refrigerator for about 30 minutes
24. Cut into pieces
25. Delicious and beautiful cake rolls
Tips:The cake roll adopts the method of chiffon cake. The amount of flour is less than that of large cakes. The egg whites can be beaten to wet foaming, that is, the egg beater is lifted, and the egg whites are large hooks; the baking time and temperature depend on your own Oven to adjust. 170 degrees for 20 minutes is just a reference. See that the cake slices rise very high and then fall back. They are level with the baking tray. It can last for 2 or 3 minutes, and you can judge that the inside is also mature; the amount of jam can be adjusted; when the cake slices are warmed by hand It is fine; if you apply the whipped cream, you must let it cool before applying it, otherwise the cream will melt; the cake roll will taste better after being refrigerated.
