Chocolate pattern cake roll

Overview

Cake latte art, have you tried it? Chocolate pattern cake roll that is both delicious and artistic!

Melt 10 grams of dark chocolate and 5 grams of salad oil in a bowl separate from the water and set aside. Put the egg yolks, sugar, salad oil and milk of the egg yolk batter into a bowl and stir to emulsify.
Sift in the low-gluten flour.
Mix well and set aside.
Add the meringue sugar to the egg whites in three batches and mix with a whisk.
Use medium when mixing.
Beat until wet and foamy.
Add 1/3 of the meringue to the egg yolk batter and stir evenly.
Then pour the stirred egg yolk paste into the meringue.
Stir evenly.
Pour the cake batter into a baking pan lined with greaseproof paper and mix evenly.
Put the chocolate into a squeezing bag and draw it on the surface of the cake batter.
Use a bamboo skewer to draw patterns.
Put it into the Dongling baking cube oven and bake it at 150 degrees for the upper tube and 140 degrees for the lower tube, for 23-25 minutes.
After letting it dry, add cream or various jams and roll it up.
Finished product.