Chocolate Cake Roll

Overview

I saw people using matcha, cocoa powder and other ingredients to make cakes, but my family usually doesn’t have these things. Fortunately, I have a lot of chocolate candies given to me at wedding banquets, and I don’t eat them very much. I thought I would use them to make cakes. It must taste good.

Tags

• baking
• children
• afternoon tea
• cake roll
• fast food
• corn oil
• corn starch
• egg
• flour
• sugar
• chocolate candy
• milk

Ingredients

Steps

1. 1 Add the chocolate candy to the milk and melt it over water, then stir to make chocolate milk

   

2. 2 Mix flour and cornstarch and sift evenly and set aside

   

3. 3 Beat the egg yolks in a clean basin

   

4. 4 Add corn oil and mix well

   

5. 5 Pour the chocolate milk into the egg yolks and mix gently

   

6. 6 Sift in the low-gluten flour that has been sifted twice

   

7. 7 Stir evenly and the chocolate egg yolk paste is completed

   

8. 8 Add the sugar to the egg whites in three batches and beat with an electric whisk until it forms a straight inverted triangle shape when you lift the whisk. The meringue is ready

   

9. 9 Take 1/3 of the meringue and add it to the chocolate egg yolk paste

   

10. 10 Cut up and down and mix well

    

11. 11 Then pour it back into the remaining meringue, still cutting it up and down and stirring

    

12. 12 Made into a delicate chocolate custard

    

13. 13 Line a baking sheet with oiled paper and pour the cake batter into it. Use chopsticks to scratch it randomly a few times to eliminate air bubbles in the cake batter

    

14. 14 Preheat the oven in advance to 150 degrees and bake for 30 minutes

    

15. 15 After baking, take it out to cool down a little, use a rolling pin to roll up the cake, and put it in the refrigerator for 30 minutes

    

16. 16 After shaping, take out and cut into pieces