Cocoa Cyclone Cake Roll

Eggs 4	Cocoa powder 10 grams
Boiling water 20 grams	Corn oil 50 grams
Milk 50 grams	Low gluten flour 52 grams
sugar 60 grams

How to make cocoa cyclone cake roll

Step 1

Weigh the materials

Step 2

Cocoa powder mixed with hot water

Step 3

Stir well and set aside

Step 4

Mix corn oil and milk and stir until there is no floating oil.

Step 5

Add sifted flour and mix

Step 6

Add egg yolk

Step 7

Stir to mix well

Step 8

Beat the egg whites with salt and add the first 3/1 fine sugar.

Step 9

When the egg whites start to show lines, add the second 3/1 caster sugar.

Step 10

As the protein texture becomes clearer, add all the remaining fine sugar.

Step 11

Whipped egg whites

Step 12

First add a spoonful of egg whites to the egg yolk batter

Step 13

Pour it back and add all the egg yolk paste to the egg whites and mix well

Step 14

Use stirring techniques to mix the egg yolk paste evenly

Step 15

Weigh out 150 grams of egg yolk paste

Step 16

Add cocoa paste and stir evenly

Step 17

Two portions of mixed batter

Step 18

First, pour the original cake batter evenly into the baking pan

Step 19

Pour the cocoa batter into a piping bag and pipe it on top of the original egg yolk batter

Step 20

Use your fingers to make the vertical edge of the egg yolk batter and start to draw an S shape as shown in the picture.

Step 21

Then make the same crosswise S shape again as shown in the drawing. Preheat the oven to 155 degrees and bake the bottom layer for 23 minutes.

Step 22

After baking, place it upside down on the grill grid and lift off the oilcloth.

Step 23

Roll up the towel and cut it

Step 24

Cool whirlwind roll

Step 25

Pair it with a cup of rose tea, and your afternoon tea is ready.

Step 26

The effect of the cyclone is clearly visible! Cocoa Cyclone Cake Roll Cooking Tips

Don’t stir the cocoa batter for too long, otherwise it will easily defoam