Chocolate blueberry cake roll
By VicentaLakin
Recipe Recommendations
- egg yolk 70g
- fine sugar 70g
- salad oil 42g
- hot water 38g
- cocoa powder 5g
- low-gluten flour 65g
- baking powder 1.5G
- protein 140g
- blueberry sauce appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Chocolate blueberry cake roll
1
Prepare the ingredients, put a small amount of sugar in the egg yolk, and use the large amount of sugar to beat the egg white
2
Put the egg yolks and fine granulated sugar in a bowl, and quickly beat with an egg beater until the color becomes lighter
3
Add salad oil and stir well
4
Mix cocoa powder with hot water, pour into egg yolk paste and stir well
5
Sift the low-gluten flour and baking powder, add them, and mix well with a manual egg beater to form cocoa batter.
6
Take another pot, oil-free and water-free, add powdered sugar to the egg white in three times, and quickly beat with an electric egg beater until dry and foamed.
7
First add one-third of the meringue to the cocoa batter and stir well
8
Add the remaining two-thirds of the meringue to the batter, and gently turn from low to top with a rubber spatula and mix well
9
Lay oil paper on a baking sheet, pour in the batter, scrape it evenly, and place it in the middle layer of the oven at 140 degrees C for 25 minutes
10
Cool the cake, place it on oil paper, and spread evenly with blueberry paste
11
Gently roll it with oil paper and fix for ten minutes
12
Open it and cut it into five-centimeter cake rolls