Eggs 3 Low gluten flour 37 grams
Cocoa powder 3 grams Corn oil 32 grams
Pure milk 32 grams White sugar 35 grams
Lemon juice A few drops White sugar (whipping cream) 13 grams
Whipping cream (for filling) 130g
Cocoa cream cake roll recipe Illustration of how to make cocoa cream cake rolls that can be made in a small oven 1

Step 1

Weigh all the ingredients, separate the egg yolks from the egg whites, and do not drop the egg yolks into the egg whites. The basin containing the egg whites should be clean, water-free, and oil-free to avoid affecting the beating of the egg whites. Store the separated egg whites in the refrigerator. Illustration of how to make cocoa cream cake rolls that can be made in a small oven 2

Step 2

Weigh corn oil, pure milk, and 15 grams of white sugar together. Illustration of how to make cocoa cream cake rolls that can be made in a small oven 3

Step 3

Stir thoroughly until emulsified. Illustration of how to make cocoa cream cake rolls that can be made in a small oven 4

Step 4

Sift together cocoa powder and cake flour two to three times. Illustration of how to make cocoa cream cake rolls that can be made in a small oven 5

Step 5

Sift again into the milk. Illustration of how to make cocoa cream cake rolls that can be made in a small oven 6

Step 6

Mix in the z-shape until there is no dry powder left. Do not over mix.Illustration of how to make cocoa cream cake rolls that can be made in a small oven 7

Step 7

Add the egg yolk and mix in the same z-shape pattern. Do not make circles or over-mix. Illustration of how to make cocoa cream cake rolls that can be made in a small oven 8

Step 8

Add a few drops of lemon juice to the egg whites, add 30 grams of white sugar into the egg whites in three batches, and beat until the beater becomes curved and strong when you lift it, but do not beat until it becomes stiff. Illustration of how to make cocoa cream cake rolls that can be made in a small oven 9

Step 9

Add one-third of the egg whites into the egg yolk paste, stir evenly from bottom to top, then take another third and continue stirring evenly. Do not make circles or over-mix. The movements should be light and quick to avoid defoaming. Illustration of how to make cocoa cream cake rolls that can be made in a small oven 10

Step 10

Pour the mixed batter into the remaining egg whites, and continue to mix evenly. Do not make circles or over-mix. The movements should be light and quick to avoid defoaming. Illustration of how to make cocoa cream cake rolls that can be made in a small oven 11

Step 11

Place a 23*28 baking pan with silicone paper in advance, and pour the batter into the baking pan from a high position.Illustration of how to make cocoa cream cake rolls that can be made in a small oven 12

Step 12

Smooth it out and shake it a few times to remove any bubbles (due to the lighting at night, when the batter is photographed, the shadow of the oil paper is in the batter, giving the impression of two colors) Illustration of how to make cocoa cream cake rolls that can be made in a small oven 13

Step 13

Preheat the oven to 170°C and bake for 17 minutes. Illustration of how to make cocoa cream cake rolls that can be made in a small oven 14

Step 14

After taking it out, place it on a drying net to cool. Illustration of how to make cocoa cream cake rolls that can be made in a small oven 15

Step 15

When baking the cake embryo or waiting for the cake embryo to cool down, add light cream. Pour the white sugar into the light cream and beat until it reaches 90%. Illustration of how to make cocoa cream cake rolls that can be made in a small oven 16

Step 16

Spread on the cake roll, leaving about 2 cm without butter.Illustration of how to make cocoa cream cake rolls that can be made in a small oven 17

Step 17

Roll it up and wrap it in plastic wrap. You can use a rolling pin when rolling it, put it in the refrigerator to refrigerate and set it, then cut it when you want to eat it! Illustration of how to make cocoa cream cake rolls that can be made in a small oven 18

Step 18

Post a picture of the finished product. Cocoa Cream Cake Cooking Tips

Oven temperatures are for reference only. The whipped cream should be refrigerated one day in advance. In summer, whipped whipped cream can be whipped with ice water. The amount of the recipe is for a 23*28 baking pan.