“The aroma of cocoa is paired with the smoothness of light cream, a delicious and fun giraffe cake roll.”
How to make a giraffe cake roll?
Plain cake: 8g salad oil, 8g milk, 18g granulated sugar, 1 egg.
Cocoa cake: 65g low gluten flour, 15g cocoa powder, 4 egg whites, 4 egg yolks, 40g fine granulated sugar A(egg yolk batter), 10g fine granulated sugar A(egg yolk batter), 50ml salad oil, 60g milk, 170g light cream, 12g fine granulated sugar A(light cream).
Preparation: sift the powder once, spray some oil on the baking pan and line it with grease paper.
First, make the giraffe pattern (primary color cake). Mix 8 grams of salad oil, 8 grams of milk and 6 grams of granulated sugar. Mix well.
Sift in 17 grams of low gluten flour and mix well.
Take 1 egg, separate the egg white, add the egg yolk into the batter, stir well, and put the egg white into an oil-free and water-free bowl for later use.
Add the egg whites to 12 grams of granulated sugar and beat until the egg whites are wet and frothy.
Mix the egg whites and egg yolks together and put them into a piping bag. Set aside.
Line a baking sheet with greased paper to make the batter. Draw irregular geometric shapes on the baking sheet. Preheat the oven to 170 degrees Celsius. Bake for 3 minutes.
Next, for the cocoa cake, beat 4 egg yolks with 10 grams of sugar.
Add 50ml of salad oil and 60g of milk and stir well.
Sift 65g of low powder and 15g of cocoa powder into the yolk mixture.
Mix well until yolk mixture is complete.
Add a few drops of lemon juice to the egg whites, add 40g of sugar in three times, and beat until wet and dry.
Pour one-third of the egg whites into the yolk mixture.
Cut and mix well.
Pour the remaining 2/3 egg whites into the bowl, stir up and down, and mix well.
Pour all the batter onto a 28*28cm baking pan. Drop the batter several times and the bubbles will appear.
Preheat oven to 180 degrees, middle, upper and lower tubes, 14-15 minutes.
When done, peel off the paper and let cool.
During the baking process, pour 170 grams of light cream and 12 grams of sugar into the cake.Spread light cream on one side of the cake. Spread the light cream on top of the cake.
Roll it up with a rolling pin, roll it up with greased paper and refrigerate for 30 minutes.
Whip the egg whites until they reach 8 and serve. Pull up the crooked ones as shown in the picture. Over-whip the rolls and they will dry out and crack as they roll.
As far as baking time is concerned, it really varies from oven to oven.
You don’t need to cover the middle layer of the oven with tin foil.
While baking, you can see the cake expand a little bit to the top, and then fall back a little bit and the roll is done!
The cocoa cake portion of this recipe consists of 4 thick eggs. Scaling down to 3 eggs is also good.