How to make cream cocoa cake roll

Now we are entering the early autumn season, so making some delicious dishes at this time to supplement nutrition for your family will be very effective. Today I will introduce to you a cream cocoa cake roll that is suitable for nourishing your body in autumn.

1. Beat the egg whites until they are coarse, add 72g of sugar and corn flour at a time, and beat until they are neutral and foamy.

2. Beat the egg yolks, oil and water together at low speed until they become coarse bubbles. Sift in low flour, cocoa powder and the remaining sugar and mix well.

3. Take one-third of egg whites and add them to the egg yolk paste, mix well, then pour them back into the egg white paste, mix well, pour into the baking pan, and shake twice.

4. Preheat the oven to 180 degrees, middle layer, for 30 minutes

5. Put ice cubes into water and beat the cream until 90% done.

6. Spread the cream on the cooled cake

7. Roll up the cake

8. Cream decoration, sprinkle a little cocoa powder

I believe that after reading the above instructions for making cream cocoa cake roll, you must have a deep understanding of this dish and you must try it yourself.