Cocoa texture cake roll

Overview

A cake roll I made for practice taking photos one day~

Tags

• baking
• children
• afternoon tea
• cake flour
• corn oil
• corn starch
• egg
• soft white sugar
• valrhona cocoa powder
• milk

Ingredients

Steps

1. 1 Beat the milk and sugar with a hand mixer until evenly mixed.

   

2. 2 Add the sifted two flours and mix well.

   

3. 3 Add egg yolks and mix with a whisk in Z-shape to form a particle-free egg yolk paste.

   

4. 4 Add 45 grams of sugar to the egg whites in portions and beat.

   

5. 5 Beat the egg whites until wet peaks form.

   

6. 6 Add 1/3 of the egg whites into the egg yolk paste, and use a rubber spatula to gently stir evenly (mix from the bottom up, do not stir in circles to prevent the egg whites from defoaming)

   

7. 7 Then pour the mixed egg yolk paste back into the remaining 2/3 of the egg whites.

   

8. 8 Use the same technique to stir evenly up and down until the egg white and egg yolk paste are fully mixed into a fine egg paste.

   

9. 9 Pick a small amount of cake batter and add cocoa powder and mix well (I didn’t take the picture and use red instead)

   

10. 10 Put the prepared cocoa paste into a piping bag and squeeze it into the baking pan. Bake at 180 degrees for 2 minutes to set it. Take it out.

    

11. 11 Pour in the cake batter and shake lightly.

    

12. 12 Cook the middle layer at 175 degrees for 18-20 minutes (time and temperature are for reference only). Tear off the parchment paper on the cake while it is hot, then cover it with a piece of parchment paper and let it cool.

    

13. 13 Roll up, wrap in oil paper and refrigerate for an hour to set.

    

14. 14 Appreciation of the finished product~

    

15. 15 Appreciation of the finished product~