How to make cocoa cake rolls (cocoa cake rolls in the oven)

Ingredients: 50g salad oil, 4 eggs, 80g milk, 10g cocoa powder, 60g cake flour, 100g sugar, 180g whipping cream

Pour milk and salad oil into the container.

Bring to a boil.

Mix cocoa powder and cake flour.

Sprinkle into the container of milk and salad oil and stir quickly evenly.

Pour the egg yolks into the container. (a little ugly)

Mix well.

Add 20 grams of sugar to the egg whites and beat for two minutes.

Pour in 60 grams of sugar twice and beat until soft. (It does not need to be picked up to have a three-dimensional triangle state)

Pour one-third of the whipped meringue into the cocoa paste and stir evenly.

Do not stir in circles when stirring.

Pour all the mixed batter into the meringue and mix evenly.

Line a baking sheet with absorbent paper and pour the prepared cake batter into the baking sheet. Take a few bites on the table.

Put it in the oven and bake at 170 for 10 minutes, then bake at 150 for 10 minutes.

Baked cocoa cake. (I used the baking tray that comes with the oven, and the baked cake didn’t look very good)

Beat the light cream with 20 grams of sugar at low speed until stiff.

Spread the whipped cream on top of the cocoa cake and roll it up. Roll up and wrap with absorbent paper to set.

I don't put a lot of whipped cream, it depends on what you like.

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