【Cocoa Cream Cake Roll】

【Cocoa Cream Cake Roll】

Overview

Make a cake roll that I have been craving for a long time. I randomly found a recipe on the Internet, with small modifications. The roll made from this recipe is quite moist and soft. It is not easy to crack when rolled up, and the elasticity and texture are good. It is really as delicate as a cloud

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Ingredients

Steps

  1. Prepare all the materials and weigh them separately (cake powder and cocoa powder can be sieved in advance)

    【Cocoa Cream Cake Roll】 step 1

  2. Beat the egg whites into an oil-free and water-free container, add a few drops of lemon juice, beat with an electric egg beater at low speed, add the sugar in three batches, and beat until wet foam (lift the egg beater to form a drooping and curved sharp corner)

    【Cocoa Cream Cake Roll】 step 2

  3. Add the egg yolks in three batches. Add one egg yolk first and beat thoroughly until mixed before adding the next one.

    【Cocoa Cream Cake Roll】 step 3

  4. Add three egg yolks in batches and beat until the batter becomes fine and thick (this process does not take too long, just mix the egg yolks well)

    【Cocoa Cream Cake Roll】 step 4

  5. Then sift the flour and cocoa powder into the batter (if you have sieved the flour in advance, add it directly)

    【Cocoa Cream Cake Roll】 step 5

  6. Use a rubber spatula to gently stir the batter up and down without making circles. Stir thoroughly and then add 20 grams of light cream and mix well. Then add a few drops of rum and mix well (I didn’t take a picture of this step. It’s relatively simple. Just add the evaporated milk and mix well)

    【Cocoa Cream Cake Roll】 step 6

  7. Pour the mixed batter into the baking pan, use a spatula to smooth the surface, and gently shake it to remove air bubbles

    【Cocoa Cream Cake Roll】 step 7

  8. Bake in the preheated oven, take it out and turn it upside down. When it cools down slightly, remove the parchment paper

    【Cocoa Cream Cake Roll】 step 8

  9. Turn the cake over, with the baked side facing up, and apply raspberry jam (I use the Hero brand, and I feel that this brand of jam is more delicious. Other types of jam can also be used, or you can omit it)

    【Cocoa Cream Cake Roll】 step 9

  10. After the light cream is fully chilled, add fine sugar and beat until 70% (I beat it directly to the frosting state, but there is no need to beat it until it is hard)

    【Cocoa Cream Cake Roll】 step 10

  11. Spread the whipped cream on the cake base with raspberry jam, and smooth it gently

    【Cocoa Cream Cake Roll】 step 11

  12. Use a rolling pin to roll up and tighten the cake roll, and put it in the refrigerator to fix. Use a cake knife to burn it on the fire before eating, and you can cut out flat and beautiful cake pieces (obviously I am lazy and cut it without burning it. I have to clean the knife and burn it again after each cut)

    【Cocoa Cream Cake Roll】 step 12