Ingredients
Low-gluten flour 132g baking powder 3g baking soda 3g cocoa powder 26g warm water 106g milk 37g fine sugar 100g edible vegetable oil 63g egg yolk 4 egg whites 4 sugar 86g salt 3g 1g of tartar powder, 280g of animal whipped cream, 25g of powdered sugar
Method
1
Put the baking paper flat on the baking sheet and set aside
< p>2Sift the low flour, cocoa powder, baking soda powder and baking powder and set aside. Mix warm water, milk, fine sugar and edible vegetable oil (without egg yolk) and set aside. Pour the flour into the liquid and mix well until there are no lumps of flour. Then lightly beat the egg yolks and then pour them into the cocoa batter. Gently mix the egg yolks evenly into the batter. "No need to over-whip"
3
After the meringue becomes wet foam, scoop out 1/3 of the meringue and put it into the cocoa paste and mix it slightly, then pour the cocoa paste into the remaining meringue. , mix well until ready
4
Pour the mixed cocoa batter into the baking pan, distribute the batter evenly on the baking pan, and tap the baking pan before putting it in the oven< /p>
5
The heat is 180, the heat is 150, and the time is 35 minutes. It is ready to be taken out of the oven. Pull the cake out of the baking pan, immediately tear off the paper on the four sides, and place it on a cooling rack. Upper cooling "The first stage: upper heat 180, lower heat 150, time 25 minutes; second stage: "turn over" upper heat 180, lower heat 150, time 5 minutes; third stage: "turn off heat" upper heat 180, Time 5 minutes》
6
After the cake has cooled, you can whip the cream. First, beat the fresh cream with an electric egg beater at high speed until bubbles form. Pour in the powdered sugar in batches "turn to low speed and mix well", then turn to high speed and beat the fresh cream until it becomes stiff peaks, then place it in the refrigerator to chill
7
When preparing to turn the cake over, the piece of flipping paper must be larger than the parchment paper, because this way there will be extra paper to roll up the cake beautifully, and the cake can be rolled up after it is rolled. After the cake is wrapped, place the cake on the table and cover it with paper. Place the paper on the paper and secure it with a cooling rack. Then turn the cake over. After turning it over, tear off the paper under the cake
8
Apply the whipped cream frosting on the cake, and then use a bread knife to lightly cut 3 to 4 knives near the front end of the cake "but do not cut it; this is for better rolling", and then Find a stick that is larger than the cake, place the stick under the paper and roll up the cake. After rolling, tighten the two sides, and then place the entire cake in the refrigerator to cool down until the cream inside hardens. , you can cut the edges into strips
9
After the buttercream hardens after being refrigerated, trim the edges slightly, and then divide it into two cake rolls of the same size< /p>