Rose chocolate cake roll
| Low-gluten flour 65 grams | Eggs 4 |
| Corn oil 40g | Milk 45g |
| Fine sugar 70 grams | Cocoa powder 10 grams |
| Light cream 250g | Rose Jam 15 grams |
| Fine sugar 15 grams |
Step 1
Prepare cake roll ingredients
Step 2
Separate the egg white and egg yolk, add milk and corn oil to the egg yolk
Step 3
Mix well with a hand mixer
Step 4
Mix the cocoa powder and low-gluten flour evenly and sift into the egg yolk liquid
Step 5
Mix evenly with a spatula
Step 6
Add 70 grams of fine sugar into the egg whites in three batches and beat
Step 7
Just wait until a large curved hook appears. At this time, you can start the upper and lower tubes of the Changdi oven to preheat at 165 degrees.
Step 8
Add 1/3 of the egg whites into the cocoa paste and mix evenly
StepStep 9
Pour back the egg whites and mix evenly
Step 10
Pour into a clean gold plate, push to the four corners with a spatula, and shake out big bubbles
Step 11
Put the cake roll into the middle and lower rack of Changdi oven at 165 degrees for 25 minutes
Step 12
After baking, take it out and let it cool, no need to invert it
Step 13
Use a grill to pour out the cake body, use oil paper to hold the towel side upside down, and cut off a 1CM wide edge diagonally on the far right.
Step 14
Add light cream to caster sugar and beat until 50% creamy, then add rose sauce and beat until 90% creamy.
Step 15
Spread on the cake body, leaving 1/3 of the left side to form a small hill.
Step 16
Take a rolling pin, roll it up starting from the far left, tighten it, and put it in the refrigerator for more than 2 hours.
Step 17
Take out the cake roll, put the dark chocolate into a piping bag and melt it over water
Step 18
Cut a small opening in the piping bag and squeeze out interlaced lines
Step 19
Use a chocolate planer to grate some chocolate chips and sprinkle some rose petals for decoration.
Step 20
Finished product Rose chocolate cake roll recipe
