1. Add cocoa powder to boiling water, stir evenly and smoothly, set aside
2. Separate the egg whites and egg yolks, add vegetable oil to the egg yolks and mix well, then add milk and mix well
3. Sift the flour and add it to the egg yolk paste, stir evenly without making a circle
4. Now start to beat the egg whites, beat the egg whites until thick, add the first sugar
5. Continue to beat until there is a little texture, add the second sugar
6. Continue to beat until the egg whites are relatively fine, and add sugar for the third time
7. For the cake roll to be made this time, in order to prevent the roll from cracking, remember not to hit the meringue until it is hard. There is no special limit to the degree of wetness. It depends on your personal preference. Some people like to hit the big hook, and some people think that the meringue is small. It can be more delicate and stable, that's all right
8. Add 1/3 of the meringue to the egg yolk paste, and mix evenly. This can adjust the density and thinness of the egg yolk paste
9. Then mix all the meringue with the egg yolk batter to form a delicate and puffy cake batter
10. Wet some water in the baking pan, and then spread greased paper. The wet water is to stick to the greased paper and not move it.
11. Pour part of the cake batter into the baking tray and arrange it evenly
12. The remaining part of the cake batter is added to the cocoa batter and mixed into a cocoa batter
13. Put the cocoa cake batter into a piping bag. This is mainly because I don’t have much cocoa batter, in order to spread evenly on the original cake batter.
14. Cut a small hole in the piping bag, and evenly squeeze the cocoa cake batter onto the original cake batter
15. Gently shake off the bubbles, put the baking tray into the 180 degree preheated oven, bake for about 22 minutes
16. After the cake roll is out of the oven, take it off the film and place it on the drying net as soon as possible, and tear off the oily paper at the bottom
17. When there is still a little residual temperature, roll it up and shape it first
18. After cooling completely, spread the cheese cream syrup on the open, roll it up again, put it in the refrigerator for 15-20 minutes, then take it out and cut into pieces
Tips:The beautiful roll of cake is here, with coffee, it is the perfect match for breakfast and afternoon tea, my favorite.
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