【Cocoa Pattern Cake Roll】

Overview

I don't usually make hand-painted cake rolls because I'm afraid that the patterns won't be neat, but sometimes I want to do something different because it can bring a different mood to me.

Tags

• baking
• children
• afternoon tea
• cake flour
• cocoa powder
• corn oil
• egg
• mango
• whipping cream
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Mix milk, corn oil, and 10 grams of caster sugar until emulsified: add egg yolks.

   

2. 2 Mix well.

   

3. 3 Sift in the flour.

   

4. 4 Gently stir evenly

   

5. 5 Separate the egg whites into an oil-free and water-free container and add a few drops of lemon juice.

   

6. 6 Add caster sugar in three batches and beat until wet peaks form.

   

7. 7 Take 1/3 of the egg white and add it to the egg yolk batter.

   

8. 8 Gently stir to combine.

   

9. 9 Then pour in the remaining 2/3 of the egg whites.

   

10. 10 Continue to stir evenly.

    

11. 11 Take a little cake batter, add appropriate amount of cocoa powder and mix evenly to form cocoa batter.

    

12. 12 Put it into a piping bag, place it on a baking sheet lined with greaseproof paper, bake in a preheated oven at 150 degrees for about 3 minutes, and take it out.

    

13. 13 Pour the plain cake batter into the baking pan.

    

14. 14 Continue to bake at 150 degrees for 20 minutes.

    

15. 15 Take out the baked cake piece from the baking pan, place it on the grill, tear off the parchment paper on the four sides, and let it air until warm.

    

16. 16 Cover it with a piece of parchment paper, turn it over, and peel off the parchment paper at the bottom.

    

17. 17 Spread the whipped cream and top with diced mango.

    

18. 18 Roll up and refrigerate for about an hour before cutting into pieces.

    

19. 19 Finished product pictures

    

20. 20 Finished product pictures