I finally made the whirlwind cake roll that I wanted to make. It can be said to be the most beautiful dessert in the cake roll. In fact, it is similar to ordinary cake rolls, except that there are two more steps, and there is no cream in the middle, so it is easier to roll. Interested friends can try to make it!

After taking the photo, it has been dried up by the children in 5 minutes, next time I will try to make matcha and red velvet flavors, I hope that the next time I do it again, the skin will not peel off, but even if the skin peels off The face value is still quite high.

Formula:

10 grams of cocoa powder, 20 grams of hot water, 65 grams of ghee, 65 grams of milk, 75 grams of flour, 5 eggs, 65 grams of fine sugar

Instructions:

✅Line a baking tray with oilcloth or parchment paper. Separate the eggs, put the egg yolks into a small bowl, beat the egg whites into a mixing bowl and put them in the refrigerator to refrigerate.

✅Pour hot water into the cocoa powder, stir evenly and let cool for later use

✅Add ghee and milk to emulsify and mix well in a clean basin

✅Sieve and add the low flour, and use the egg to draw Z-shape to mix until there is no dry powder.

✅Pour the egg yolk into the batter, and mix well again in the same way

✅Then preheat the oven to 310 degrees.

✅Take out the egg whites from the refrigerator, add fine sugar in 3 times, beat until medium-dry foaming, lift the egg head with a big hook

✅Then mix the batter, first scoop 1/3 of the meringue and egg yolk paste and mix it roughly, then pour it into the remaining protein, mix well

✅Divide 170 grams of cake batter into another pot, pour the remaining cake batter into the baking pan and spread it out.

✅Add the cocoa batter that was mixed at the beginning to 170 grams of cake batter, mix well and put it into a piping bag, then squeeze the cocoa batter on top of the original cake batter, and spread it out again.

✅Insert your index finger👆 into the cake batter at 45 degrees, and draw 6-7 back and forth horizontally and vertically in the baking pan, making sure that your fingers can touch the bottom of the baking pan every time you draw. Then gently shake it flat and put it in the oven to bake for about 30-35 minutes.

✅After the cake is out of the oven, immediately take it out and put it on a cooling rack to cool. After about 10 minutes, spread a longer piece of baking paper on the cake, turn it upside down and tear off the bottom paper. After the cake is cooled to warm, roll it up and set it for half an hour before slicing and enjoying.

🌟Tips:

Because there is no cream, it must be rolled tightly. No need to refrigerate to set.