Caramel Cream Cocoa Cake Roll

Light cream 110g	Cake flour 50g
Cocoa powder 10g	Egg yolk 4
protein 4	White sugar 60g
Caramel Cream Sauce Appropriate amount	Cocoa powder (sieve surface) A little

How to make caramel cream cocoa cake roll

Step 1

Sift 50g low flour + 10g cocoa powder mixture into 110g whipping cream and mix well

Step 2

Add 4 more egg yolks and mix well

Step 3

Add 60g sugar in 3 times to 4 egg whites and beat until wet peaks form

Step 4

Pour 1/3 of the protein paste into the cream batter and mix well

Step 5

Then pour the batter into the remaining 2/3 of the egg white batter and mix well

Step 6

Pour the mixed batter into the baking pan, shake out the bubbles, and heat the oven up and down, middle layer, 150°, for 20 minutes

Step 7

After baking, take it out and let it cool down

Step 8

When the cake roll is cool, turn it over and apply a layer of caramel cream sauce

Step 9

Roll it up with a rolling pin, cut off the irregular parts on both sides, and sift a layer of cocoa powder on the surface.

Step 10

Caramel Cream Cocoa Cake Roll Caramel Cream Cocoa Cake Roll Recipe