Chiba Pattern Cake Roll
Overview
Cake roll made one afternoon.
Tags
Ingredients
Steps
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Pour the milk and corn oil into a bowl and beat with egg beater evenly.
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Sift in the flour.
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Use egg beater to mix irregularly until there is no dry powder.
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Add 5 egg yolks (the cake made with the latter egg method is delicate)
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Use egg beater to make irregular strokes until the egg paste is smooth.
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Add white sugar to the egg whites in 3 batches and beat into wet foam (I was too lazy to add the white sugar all at once). When making cake rolls, the egg whites should not be beaten too hard or they will crack when rolling.
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Take 1/3 of the meringue and put it into the egg yolk batter.
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Use a whisk or spatula to mix quickly.
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Pour all the egg yolk paste into the meringue and mix quickly evenly.
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Pour into the baking pan and shake gently a few times (if the surface is uneven, you can smooth it with a scraper)
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Add 2 grams of cocoa powder to the appropriate amount of cake batter and mix well.
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Put the cocoa paste into a piping bag and pipe it horizontally or vertically onto the original cake batter, and use a toothpick to score it back and forth.
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Preheat the oven to 150°C in the middle for 20 minutes. After taking it out of the oven, drop it from a high place (the time and temperature are for reference only). After a few minutes, the sides of the cake will separate from the baking pan (if not, use your hands to peel the sides)
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Place parchment paper on the cake, turn the baking pan upside down and the cake slices will fall off. Roll up both ends with parchment paper and tighten to shape.
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Cut into pieces with a knife.
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Plate and enjoy!
