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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.
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2
Make the egg white meringue.
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3
If you add in a pinch of salt at this point, then you can make a proper meringue.
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4
Mix with a hand mixer at a high speed for 3 minutes.
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5
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.
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6
Add the egg yolks to the properly mixed meringue, and mix at a high speed for 2 minutes.
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7
Turn down to a low speed for the last minute, and mix.
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8
The mixture will thicken like shown in the photo after mixing in the egg yolks with the hand mixer.
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9
Start preheating the oven to 180C at this point.
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10
Take the mixed cocoa and flour and sift again into Step 5.
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11
Use a rubber spatula to fold it into itself.
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12
It should take about 2~2 1/2 minutes to mix.
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13
The time it took to sift the cocoa powder will come in handy here.
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14
After mixing the batter it shouldn't be too thick, but still hold.
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15
If you don't take care not to over mix it, then the bubbles in the meringue will pop.
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16
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.
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17
Bake at 180C for 13~14 minutes.
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18
After baking, cover with another pan, or cover with plastic wrap after the residual heat has subsided, and let cool.
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19
Cover the cooled cake with the chocolate cream.
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20
Pile it up into a little mound only at the front, and thinly spread it out elsewhere.
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21
Roll it tightly only in the beginning, and then lightly roll the cream and sponge cake together.
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22
Do not do it too strongly.
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23
Wrap the rolled cake in plastic wrap, let sit in the fridge for more than an hour, and it is done.
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24
You did it!
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25
This is the sequel to.
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26
The recipe for the chocolate from is in ID: 595990.
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27
Please take a look at it as well .
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28
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.
