How to Recipe Delicious Chocolate Roll Cake

Without fail cooking ultimate Chocolate Roll Cake easy, delicious, practical.

Good Evening every body, at this time you get present recipe Chocolate Roll Cake with 9 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 9 stages of easy cooking Chocolate Roll Cake.

Ingredients for Chocolate Roll Cake

1. Needed 6 : large egg yolks.

2. Prepare 45 gr : Canola oil.

3. Needed 50 gr : milk (1% or 2% or whole milk will work).

4. Prepare 75 gr : cake flour.

5. Prepare 30 gr : cocoa powder.

6. Needed 6 : large egg whites.

7. Prepare 120 gr : sugar.

8. Needed : Filling.

9. Prepare : Swiss meringue buttercream (the recipe is in my cookpad).

If all ingredients Chocolate Roll Cake it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Chocolate Roll Cake

1. Preheat the oven to 350°F. Prepare a baking sheet size 15x11 inch, then line it with parchment paper..

2. Beat the egg yolks with a hand whisker until they are well mixed. Add oil and milk. Stir well..

3. Sift the flour and cocoa powder, then pour into the egg yolk mixture. Stir until the batter looks smooth..

4. Beat the egg whites with an electric mixer until foamy. Add sugar in 3 stages while continuing to beat. Beat the egg whites until firm peak..

5. Spoon the egg white meringue into the egg yolk mixture in 3 stages. Fold the batter in with a spatula until evenly mixed..

6. Pour the batter in the pan. Bake until cooked for about 15 minutes. Do a skewer test. When the skewer comes out clean, it means the cake is done..

7. Once cooked, remove the cake from the oven. Turn the cake over the cooling rack. Remove the parchment paper and then immediately rolled (cake is still in hot condition) with parchment paper..

8. Allow the cake to cool completely. Open the cake roll, then spread with buttercream (I use buttercream with the recipe 👉 # pib_swissmeringue)..

9. Roll the cake back. Wrap tightly with parchment paper, keep it in the refrigerator for at least 1 hour so that the cake sets and then slice it..

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