Cocoa Jam Chiffon Cake Roll

Cocoa Jam Chiffon Cake Roll

Overview

Cocoa-based food always has a unique mellow aroma. Of course, when cake meets cocoa, it will always make people feel a little dizzy. Why? Because cakes are easy to defoam, I see many recipes that add baking powder and the like. However, in fact, if you pay attention to these points, you can still succeed. 1. Melt the cocoa powder with warm water first and make it even. 2. Beat the egg whites a bit. 3. The cutting and mixing technique must be gentle. 4. Control the amount of salad oil. For more recipes, please follow my WeChat public account: czyoyoyuanse

Tags

Ingredients

Steps

  1. Melt the cocoa powder with warm water and stir well

    Cocoa Jam Chiffon Cake Roll step 1

  2. Separate the egg whites and egg yolks, add 10g sugar to the egg yolks, and beat evenly with a manual egg beater.

    Cocoa Jam Chiffon Cake Roll step 2

  3. Add oil and stir with a hand mixer until evenly mixed.

    Cocoa Jam Chiffon Cake Roll step 3

  4. Add the water with the cocoa powder added in the first step and stir evenly with a hand mixer.

    Cocoa Jam Chiffon Cake Roll step 4

  5. Add the sifted flour in two batches and mix until there are no particles and it is smooth,

    Cocoa Jam Chiffon Cake Roll step 5

  6. Beat the egg whites with an electric beater until fish-eye foam, add one-third of the sugar, continue to beat more finely, continue to add one-third of the sugar, continue to beat, add the remaining one-third of the sugar, and finally beat until hard peaks are the meringue.

    Cocoa Jam Chiffon Cake Roll step 6

  7. Take one-third of the meringue, add it to the egg yolk paste, and mix evenly. (The technique must be gentle)

    Cocoa Jam Chiffon Cake Roll step 7

  8. Pour the batter from the previous step back into the remaining meringue and mix evenly.

    Cocoa Jam Chiffon Cake Roll step 8

  9. Pour the mixed cake batter from high into the three-function golden baking pan (28*28cm),

    Cocoa Jam Chiffon Cake Roll step 9

  10. Use a spatula to scrape all sides of the batter, then use a spatula to smooth it out along the surrounding sides to remove any large air bubbles.

    Cocoa Jam Chiffon Cake Roll step 10

  11. Preheat the oven to 160°, second level, and bake for about 22 minutes. (See that the surface of the cake is well-colored, and then it shrinks slightly after rising. At this time, you can smell the fragrant cake smell. Here is the reference temperature, some use 180° and bake for 18 minutes, and some bake at 190°. In short, it depends on the temperament of your own oven)

    Cocoa Jam Chiffon Cake Roll step 11

  12. The baked cake body does not need to be turned upside down, and the surface of the cake is very stable. Let cool slightly, scrape around with a tool, and carefully unmold the cake.

    Cocoa Jam Chiffon Cake Roll step 12

  13. Place the cake body on a piece of oil paper that is longer than the cake body, with the front facing inward and the inside facing up. Make a few cuts with a knife, apply applesauce, use a rolling pin and oil paper to slowly roll it into a roll, and wait for it to be shaped.

    Cocoa Jam Chiffon Cake Roll step 13

  14. Just cut both ends flat. (Actually, if the cake is soft, you don’t have to scratch it. I didn’t scratch it a few times)

    Cocoa Jam Chiffon Cake Roll step 14

  15. Finished product

    Cocoa Jam Chiffon Cake Roll step 15

  16. Finished product

    Cocoa Jam Chiffon Cake Roll step 16

  17. Finished product

    Cocoa Jam Chiffon Cake Roll step 17