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Fluffy Chocolate Roll Cake - With Tips Recipe

Fluffy Chocolate Roll Cake - With Tips Recipe
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Prepare the ingredients before making Fluffy Chocolate Roll Cake - With Tips in your home. Then, follow these steps below to serve Fluffy Chocolate Roll Cake - With Tips for your family or friends.

Ingredients: Fluffy Chocolate Roll Cake - With Tips

  • 70 grams Cake flour
  • 4 large Eggs
  • 80 grams Sugar
  • 15 grams Cocoa (unsweetened)
  • The chocolate cream:
  • 150 ml Heavy cream
  • 50 grams Chocolate bar

How to Make Fluffy Chocolate Roll Cake - With Tips

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Fluffy Chocolate Roll Cake - With Tips in your home by yourself.

    Step 1
  • Sift both the cake flour and cocoa together, but if you use a tea strainer for the cocoa, then there will be no lumps of cocoa when mixing with the eggs.
  • Step 2
  • Make the egg white meringue. If you add in a pinch of salt at this point, then you can make a proper meringue. Mix with a hand mixer at a high speed for 3 minutes.
  • Step 3
  • After mixing with the hand mixer at a high speed for 3 minutes, add in half the sugar and stir, then add in the remaining sugar once it blends in, and mix with a hand mixer until it turns into a meringue at a high speed for about 8 minutes.
  • Step 4
  • Add the egg yolks to the properly mixed meringue, and mix at a high speed for 2 minutes. Turn down to a low speed for the last minute, and mix.
  • Step 5
  • The mixture will thicken like shown in the photo after mixing in the egg yolks with the hand mixer. Start preheating the oven to 180°C at this point.
  • Step 6
  • Take the mixed cocoa and flour and sift again into Step 5.
  • Step 7
  • Use a rubber spatula to fold it into itself. It should take about 2~2 1/2 minutes to mix. The time it took to sift the cocoa powder will come in handy here.
  • Step 8
  • After mixing the batter it shouldn't be too thick, but still hold. If you don't take care not to over mix it, then the bubbles in the meringue will pop.
  • Step 9
  • Pour the batter from Step 7 evenly into a mold lined with paper, then lightly drop it on a counter to remove the air bubbles inside.
  • Step 10
  • Bake at 180°C for 13~14 minutes. After baking, cover with another pan, or cover with plastic wrap after the residual heat has subsided, and let cool.
  • Step 11
  • Cover the cooled cake with the chocolate cream. Pile it up into a little mound only at the front, and thinly spread it out elsewhere.
  • Step 12
  • Roll it tightly only in the beginning, and then lightly roll the cream and sponge cake together. Do not do it too strongly.
  • Step 13
  • Wrap the rolled cake in plastic wrap, let sit in the fridge for more than an hour, and it is done. You did it!
  • Step 14
  • This is the sequel to. The recipe for the chocolate from is in ID: 595990. Please take a look at it as well .
  • Step 15
  • When making the meringue, putting it into a bowl like this and and tipping it while using the hand mixer will help push in lots of air, and reduce the amount of time it takes.
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