Chocolate sauce cake roll

Overview

When I saw the chocolate sauce cake roll made by a friend, I was immediately attracted by his pattern and method. This cake roll uses the method of beating whole eggs. I am a lazy person who likes to make whole egg cakes the most, so when I saw that the cake roll can also be made by beating whole eggs, I was eager to try it! It's a pity that I don't have chocolate sauce at home, so I made it with chocolate syrup instead. I will buy chocolate sauce next time and keep fighting. Today's cake roll is the second one I made. The first one was cut too ugly and I ate it decisively without taking a picture of the finished product. The second time I made it, I asked a friend how to cut smooth cross-sections. She said that it would be much better if I baked it with a knife before cutting it. So I used this method to cut the second one, but the effect was still not ideal and the cut was not good. I don't know if it was because the whole egg method was not easy to cut or if my knife was not good. Next time I bought chocolate sauce and tried again. The ACA oven ATO-HB38HT is very good at coloring. The surface of the baked cake rolls is evenly colored, and there is no need to change the direction of the baking pan halfway, which is very satisfying.

Tags

• baking
• children
• afternoon tea
• cake roll
• cake flour
• chocolate spread
• coconut milk
• egg liquid
• white sugar
• milk

Ingredients

Steps

1. 1 Prepare the ingredients: chocolate sauce, cocoa powder, eggs, milk, coconut milk, white sugar, and cake flour.

   

2. 2 First, knock 200 grams of egg liquid into the inner pot of the cooking machine

   

3. 3 Add 90 grams of white sugar

   

4. 4 Use a kitchen machine to beat it at high speed. I took out the eggs from the refrigerator and beat them for about eight minutes.

   

5. 5 When beating eggs, sift 80 grams of flour three times

   

6. 6 Beat the eggs until a toothpick sticks out.

   

7. 7 Then add the sifted low flour and stir it with up and down stirring until there are no dry powder particles.

   

8. 8 Pour in the mixed coconut milk and milk and mix well

   

9. 9 Pour the mixed cake batter into a baking pan lined with greaseproof paper, shake the baking pan to spread the cake batter evenly, then pick up the baking pan and drop it several times to shake off any air bubbles.

   

10. 10 Leave a little cake batter in the inner pot of the chef's machine, add 1 gram of cocoa powder, mix well and put it in a piping bag

    

11. 11 Pipe a few lines of cocoa cake batter lengthwise onto the surface of the cake batter

    

12. 12 Then use a toothpick to make a few strokes in both forward and reverse directions

    

13. 13 Place in a preheated oven at 190 degrees and time for 16 minutes

    

14. 14 When the time is up, take out the baking sheet immediately

    

15. 15 Turn the cake upside down on the baking mesh and slowly remove the parchment paper to let it sit for a while, then move the cake to the parchment paper.

    

16. 16 Spread a layer of chocolate sauce on the reverse side of the cake

    

17. 17 Then slowly roll up the cake with the parchment paper, twist both ends of the parchment paper, put it in the refrigerator for an hour, take it out and cut into pieces for consumption.