Cocoa Caramel Chiffon Roll

Overview

After making original cake rolls last time, I found that rolling cakes is not that difficult, so this time I made cocoa chiffon cake rolls. It was still easy to roll successfully, and it was super soft~

Tags

• baking
• children
• afternoon tea
• birthday
• blueberry jam
• caramel
• cocoa powder
• corn oil
• egg
• low gluten flour
• vanilla extract
• white sugar
• white vinegar
• milk

Ingredients

Steps

1. 1 Put the egg whites into a water-free and oil-free basin, and add a little white vinegar.

   

2. 2 Add the sugar to the egg whites in three batches and beat until wet peaks form.

   

3. 3 Place the egg yolks in a large bowl and add the vanilla extract, caramel syrup, milk and corn oil.

   

4. 4 After mixing the egg yolks evenly, sift in the low-gluten flour.

   

5. 5 Stir gently to combine.

   

6. 6 Sift in cocoa powder.

   

7. 7 Continue to stir evenly.

   

8. 8 Add one-third of the egg whites.

   

9. 9 Mix well.

   

10. 10 Pour cocoa paste into remaining egg whites.

    

11. 11 Mix well.

    

12. 12 Pour the cake batter into a 28*28 square baking pan and smooth the surface.

    

13. 13 Preheat the oven to 170 degrees for 20 to 25 minutes.

    

14. 14 Turn the baked cake upside down and let cool.

    

15. 15 Spread a layer of blueberry jam (or whipped cream) on top of the cake.

    

16. 16 Roll and shape the cake while it is still warm.

    

17. 17 It can be placed in the refrigerator to set for about 1 hour.

    

18. 18 After shaping, cut into pieces~

    

19. 19 Small cake, let’s eat~

    

20. 20 O(∩_∩)O haha~