Cocoa Tornado Cake Roll

Cocoa Tornado Cake Roll

Overview

The fun of baking does not necessarily come from following a script, but after mastering the basic formula, applying inferences from one example, flexibly changing the shape and accessories, and making the finished product according to your own ideas and preferences. Cocoa powder has a strong cocoa aroma and is mostly used in high-end chocolate, ice cream, candies, and pastries. The colors of cocoa powder are black, brown, and red. Because cocoa powder is acidic, using it in large amounts will make the cake sour, so it is not recommended to overdose.

Tags

Ingredients

Steps

  1. Separate egg whites and yolks

    Cocoa Tornado Cake Roll step 1

  2. Pour corn oil and milk into a container and mix evenly with a whisk

    Cocoa Tornado Cake Roll step 2

  3. Sift in low-gluten flour, add egg yolk, mix evenly to form egg yolk paste

    Cocoa Tornado Cake Roll step 3

  4. grams of cocoa powder, add 20 grams of boiling water and stir until fine and grain-free

    Cocoa Tornado Cake Roll step 4

  5. Drop lemon juice into the egg whites, add fine sugar in three batches and beat until the beater forms a small hook

    Cocoa Tornado Cake Roll step 5

  6. Take an appropriate amount of egg white batter and put it into the egg yolk batter and mix evenly

    Cocoa Tornado Cake Roll step 6

  7. Pour back into the egg whites and mix well

    Cocoa Tornado Cake Roll step 7

  8. Reserve 150 grams of original cake batter

    Cocoa Tornado Cake Roll step 8

  9. Take a small amount of original cake batter and cocoa batter and mix evenly

    Cocoa Tornado Cake Roll step 9

  10. Pour back into the original cake batter and mix evenly

    Cocoa Tornado Cake Roll step 10

  11. Put the cake batter into a piping bag

    Cocoa Tornado Cake Roll step 11

  12. Line a baking pan with oiled paper and pour in the original cake batter

    Cocoa Tornado Cake Roll step 12

  13. Then squeeze in the cocoa cake batter

    Cocoa Tornado Cake Roll step 13

  14. Use your fingers to draw patterns slowly, and your fingers must poke into the bottom of the baking pan

    Cocoa Tornado Cake Roll step 14

  15. Pop out any air bubbles, place in a preheated oven at 160 degrees, and bake on the middle shelf for 30 minutes

    Cocoa Tornado Cake Roll step 15

  16. Take it out and place it on the grill. Use a serrated knife to tilt the end away from you at a 45° angle and cut off a little

    Cocoa Tornado Cake Roll step 16

  17. Roll up, cool down and then cut into pieces

    Cocoa Tornado Cake Roll step 17