Japanese Chocolate Cotton Cake Roll

Japanese Chocolate Cotton Cake Roll

Overview

The texture of this Japanese cotton chocolate cake roll is more delicate and soft than the chiffon cake roll. It is as light as melting in the mouth and has a light vanilla fragrance in the mouth ~ This recipe is suitable for baking pan 28*28

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Ingredients

Steps

  1. Prepare the ingredients: 41g of low-gluten flour, 60g of fine sugar, 15g of cocoa powder, 50ml of hot water, 41g of corn oil, 2 drops of vanilla extract, 2 drops of lemon juice (white vinegar), 1g of salt, and 4 eggs. 300ml light cream, 30g powdered sugar, 5ml rum, 5 strawberries, 10 blueberries.

    Japanese Chocolate Cotton Cake Roll step 1

  2. 15g cocoa powder, heat 50ml water, mix well and set aside.

    Japanese Chocolate Cotton Cake Roll step 2

  3. Beat 3 egg yolks and 1 whole egg in a container

    Japanese Chocolate Cotton Cake Roll step 3

  4. Add cocoa paste and 2 drops of vanilla extract and stir evenly. Add 1g of salt and mix well

    Japanese Chocolate Cotton Cake Roll step 4

  5. Cook 41ml of corn oil over low heat until slightly textured

    Japanese Chocolate Cotton Cake Roll step 5

  6. Sift in 41g of low-gluten flour, mix evenly until there is no grainy batter, turn off the heat

    Japanese Chocolate Cotton Cake Roll step 6

  7. Slowly pour the hot batter into the cocoa egg yolk liquid

    Japanese Chocolate Cotton Cake Roll step 7

  8. Use a rubber spatula to stir evenly in the J-shape. At this time, preheat the oven to 160 degrees

    Japanese Chocolate Cotton Cake Roll step 8

  9. Add 3 egg whites with two drops of lemon juice (white vinegar), beat until the fish eyes are soaked, and add 20g of fine sugar.

    Japanese Chocolate Cotton Cake Roll step 9

  10. Use an electric mixer to beat until thick, add 20g of fine sugar

    Japanese Chocolate Cotton Cake Roll step 10

  11. Beat until slightly textured, add the remaining caster sugar

    Japanese Chocolate Cotton Cake Roll step 11

  12. Beat until wet and foamy, with slightly curved corners.

    Japanese Chocolate Cotton Cake Roll step 12

  13. Scoop 1/3 of the meringue into the cocoa egg yolk paste, stir it "quickly" and mix evenly, do not make circles to avoid defoaming of the egg whites.

    Japanese Chocolate Cotton Cake Roll step 13

  14. Pour the cocoa egg yolk batter into the meringue, stir and mix evenly. Be careful not to make circles to avoid defoaming of the meringue

    Japanese Chocolate Cotton Cake Roll step 14

  15. Line a baking sheet with a silicone mat. Pour in cake batter

    Japanese Chocolate Cotton Cake Roll step 15

  16. Shake out big bubbles. To bake, place a bowl of water at the bottom of the oven and bake at 160 degrees for 30 minutes.

    Japanese Chocolate Cotton Cake Roll step 16

  17. After taking it out of the oven, shake off the mold and place it upside down on the oil paper.

    Japanese Chocolate Cotton Cake Roll step 17

  18. Roll up with residual heat to set.

    Japanese Chocolate Cotton Cake Roll step 18

  19. Put 300ml of light cream into a water-free and oil-free container

    Japanese Chocolate Cotton Cake Roll step 19

  20. Add 30g powdered sugar and 5ml rum

    Japanese Chocolate Cotton Cake Roll step 20

  21. Send to small peaks as shown in the picture. Wash strawberries and blueberries and set aside.

    Japanese Chocolate Cotton Cake Roll step 21

  22. After the cake roll has cooled, spread 200g of evenly whipped whipped cream on it, roll it up, and send it to the refrigerator to refrigerate and set.

    Japanese Chocolate Cotton Cake Roll step 22

  23. Put the remaining whipping cream into a piping bag and decorate the surface of the cake roll according to your preference, with strawberries and blueberries.

    Japanese Chocolate Cotton Cake Roll step 23