Chocolate Cake Roll
A recipe for chocolate cake roll made with corn oil, cocoa powder, eggs, milk, and chocolate.
Ingredients
corn oil
50 ml
cocoa powder
30 g
eggs
4
milk
60 ml
chocolate
30 g
cake flour
100 g
granulated sugar
60 g
Instructions
1
Step 1
4 egg yolks.
2
Step 2
Chopped chocolate; sift the cocoa powder.
3
Step 3
Heat the corn oil and pour it over the cocoa and chocolate; stir until evenly combined.
4
Step 4
Add 60 ml of milk.
5
Step 5
Then pour the mixture into the egg yolks.
6
Step 6
Sift in the cake flour.
7
Step 7
Continue stirring until the batter is smooth and free of lumps.
8
Step 8
Crack the egg whites into a clean, oil- and water-free bowl and add a few drops of vinegar or lemon juice.
9
Step 9
Whisk gently a few times until fish-eye bubbles form.
10
Step 10
Next, let's whip the egg whites. First, beat the egg whites with an electric hand mixer on medium-low speed, adding the fine/castor sugar in three additions: first, beat until large, coarse bubbles form and the foam becomes white and finer; second, when the foam becomes fine with slight trails; when the whisk is lifted, the meringue forms a large curved hook, whipping is complete. Key point: do not whip on high speed. Although it saves time, the meringue will be rough and unstable, prone to weeping like water; when folding into the cake batter it deflates easily and the baked cake will have a coarse texture. At this point, preheat my Galanz oven to 180°C.
11
Step 11
Take one-third of the meringue and fold it into the yolk batter with a whisk, working from the bottom up. Do not stir in circles, or the mixture will deflate and the cake won't rise.
12
Step 12
Take another one-third of the meringue and fold it into the yolk batter with the whisk, again working from the bottom up. Do not stir in circles, or the mixture will deflate and the cake won't rise.
13
Step 13
Finally, pour all of the yolk batter into the meringue and fold with the whisk from the bottom up. Do not stir in circles.
14
Step 14
Line a baking tray with parchment paper and pour in the cake batter. Gently tap the tray a few times to release trapped air bubbles.
15
Step 15
Bake in a 42-liter Galanz oven with top and bottom heat at 160°C for 25 minutes. Temperature and time may vary depending on your oven's brand and size.
16
Step 16
Remove from the oven and let cool. Roll up from one end, refrigerate for half an hour, then slice and serve.
