Chocolate sauce cake roll
Overview
This chocolate sauce cake roll is made by rolling your favorite chocolate sauce into a sponge cake. The soft cake and mellow chocolate sauce blend together to bring a different enjoyment to your taste buds.
Tags
Ingredients
Steps
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Put the whole egg liquid into an oil-free and water-free egg-beating bowl, and add sugar;
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Heat the egg liquid basin over water (the water is just warm), stir the egg liquid and sugar evenly with a manual egg beater, and after the sugar has basically dissolved, remove the egg liquid basin from the hot water;
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Start beating the egg liquid with an electric egg beater until you lift the egg beater and the egg batter slowly flows down, leaving clear traces. The beating is complete;
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Sift the flour into the egg batter;
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Use a mixing spatula to mix the egg batter and flour evenly, then add milk and mix evenly to form a cake batter;
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Pour the mixed cake batter into a baking pan lined with greaseproof paper, and shake the baking pan a few times to pop the air bubbles in the cake batter;
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Leave a little cake batter and add a spoonful of cocoa powder;
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Mix a little cocoa cake batter and put it into a disposable piping bag;
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On the cake batter in the sixth step, squeeze the cocoa cake batter, squeeze it into a strip, then use a toothpick to mark the forward and reverse directions, then put it in a preheated oven at 190 degrees for 17 minutes;
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After taking out the baked cake, remove it from the baking pan, place it on a drying rack, and slowly peel off the parchment paper while it is hot; place the parchment paper under the cake, and spread chocolate sauce on the cake;
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Lift one side of the greased paper and slowly roll the cake up to the other side of the cake. After rolling firmly, place it in the refrigerator for 1 hour.
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After refrigeration, the cake roll is ready to be sliced.
