Cocoa Cream Cake Roll

Cocoa Cream Cake Roll

Overview

I like to make cake rolls. It is simple and time-consuming. I added Valrhona cocoa powder to make cocoa cake rolls. I used a three-function 28×28 baking pan to make a beautiful towel base without grease paper.

Tags

Ingredients

Steps

  1. Put corn oil, milk and Valrhona cocoa powder in a bowl.

    Cocoa Cream Cake Roll step 1

  2. Beat with egg beater to thoroughly mix without any lumps.

    Cocoa Cream Cake Roll step 2

  3. Sift in the low flour and whisk irregularly with an egg beater to remove the dry powder.

    Cocoa Cream Cake Roll step 3

  4. Add 4 egg yolks (the cake made with the latter egg method is delicate)

    Cocoa Cream Cake Roll step 4

  5. Use egg beater to make irregular strokes until the egg paste is smooth.

    Cocoa Cream Cake Roll step 5

  6. 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.

    Cocoa Cream Cake Roll step 6

  7. Take 1/3 of the meringue and put it into the cocoa egg yolk paste.

    Cocoa Cream Cake Roll step 7

  8. Use a whisk or spatula to mix quickly.

    Cocoa Cream Cake Roll step 8

  9. Pour all the cocoa yolk paste into the meringue and mix quickly evenly.

    Cocoa Cream Cake Roll step 9

  10. Mixed cocoa cake batter.

    Cocoa Cream Cake Roll step 10

  11. Pour into the baking pan and shake gently a few times (if the surface is uneven, you can smooth it with a scraper)

    Cocoa Cream Cake Roll step 11

  12. 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)

    Cocoa Cream Cake Roll step 12

  13. Place parchment paper on the cake and turn the baking sheet upside down so that the cake slices will fall off.

    Cocoa Cream Cake Roll step 13

  14. Look at the cake crumbs attached to the gold plate.

    Cocoa Cream Cake Roll step 14

  15. Take a close-up shot of Xiuxiu.

    Cocoa Cream Cake Roll step 15

  16. Add a little Valrhona cocoa powder to the light cream and beat until it is textured and not flowing (the rolled cream will be harder)

    Cocoa Cream Cake Roll step 16

  17. Put the towel face up and face down, apply butter on your side and roll up the butter more thinly towards the end.

    Cocoa Cream Cake Roll step 17

  18. Tighten both ends of the parchment paper and refrigerate for half an hour to set.

    Cocoa Cream Cake Roll step 18

  19. Spread some cream on the roll and garnish with mint leaves.

    Cocoa Cream Cake Roll step 19

  20. It really looks good taking pictures under the sun.

    Cocoa Cream Cake Roll step 20

  21. The cocoa cake roll has a good taste and appearance.

    Cocoa Cream Cake Roll step 21