Chocolate cake roll
I made cake rolls N times and tried many recipes, but I couldn't get them rolled. Maybe it was the baking plate, so I added and subtracted the recipes, and finally made a delicious cake that I could bake with my own baking plate.(*^__^*) Ignoring my level of cake cutting, it became a little sticky.
Recipe Recommendations
- low-gluten flour 100 grams
- milk 62 grams
- eggs of 5
- lemon juice few drops
- vegetable oil 62 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Chocolate cake roll
1
Beat the egg white until the fish eye and add the sugar in three times.
2
Beat egg whites until neutral, drop a few drops of lemon juice, beat evenly, and place in cold storage (place in cold storage can reduce defoaming).
3
Put the egg yolk, sugar, oil, and milk together, and beat directly with the egg beater that used to beat the egg whites until the oil and water are melted.
4
Sieve in the flour.
5
Stir batter until smooth and particle-free.
6
Add the egg white paste to the egg yolk paste in three times.
7
Pour into the baking sheet, smooth with a spatula (forget this step and make up next time), place in the preheated oven at 180 degrees and heat for 15-20 minutes. Turn off the baked cake immediately, tear off the oil paper while it is hot, let it cool, squeeze it with chocolate sauce and roll it.
8
Place the rolled cake in the refrigerator for 5-10 minutes to set.
9
You can slice it when you are set.