Chocolate cake roll
Ingredients: salt,light cream,milk,lemon juice,egg white,egg yolk,white sugar,cocoa powder,corn starch,baking powder,chocolate sauce,low-gluten flour
Recipe Recommendations
- egg yolk of 3
- corn starch 8 grams
- egg white of 3
- white sugar 70 grams
- cocoa powder 5 grams
- lemon juice 2 ml
- milk 30 grams
- low-gluten flour 50 grams
- baking powder 1/4 teaspoon
- salt 1/8 teaspoon
- light cream 125 ml
- chocolate sauce appropriate amount
- sweetening
- baking
- half an hour
- ordinary
Steps for Chocolate cake roll
1
Whisk the egg yolk and 20 grams of white sugar with an electric whisk until the sugar melts and the egg liquid thickens. Add milk, add salad oil (add slowly to ensure the egg liquid becomes thicker and thicker), add a little vanilla essence to enhance the aroma, and form egg yolk liquid.
2
Mix low-gluten flour, corn starch, cocoa powder, salt and baking powder, add to the egg yolk liquid, and stir well with a rubber spatula to form a chocolate batter.
3
Add lemon juice to the egg white, use an electric egg beater to make a large bubble and thicken, add the lemon juice, add 50 grams of white sugar in three times, beat until the egg white froths hard to form an egg white paste. Place oil paper on a baking plate and preheat the oven to 160 degrees.
4
Mix the egg yolk batter and 1/3 of the egg white paste, stir quickly, then continue to add the remaining egg white paste in two times, gently and quickly stir evenly, pour into a baking sheet, apply the batter evenly with a scraper, and scrape the surface flat. Preheat the oven to 160 degrees, place the baking sheet in the middle layer of the oven, about 15 minutes until the surface turns slightly yellow and the skin is not sticky to the hand, upside down on another piece of oil paper, let cool, and then turn the cake slices.
5
Whisk 125 ml of light cream liquid with an electric egg beater, add chocolate paste, and mix into chocolate brown cream.
6
Spread the cream evenly on the surface of the cake slices.
7
Roll the cake slices into rolls from one end, wrap them in oil paper, and place them in the refrigerator for 30 minutes.
8
Remove and slice and serve.