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1
Lightly coat the surface of the baking tray with oil and line with parchment paper.
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2
Microwave the milk, add the pure cocoa powder and dissolve well.
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3
Separate the egg whites and yolks, and place them in different bowls.
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4
Pre-heat the oven to 170C.
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5
Add the sugar to the egg yolks and with an electric mixer beat until the mixture becomes pale yellow.
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6
Add the mixed milk and cocoa powder into the bowl and mix on low speed.
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7
Add the vegetable oil and whip some more.
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8
Sift flour into the bowl from Step 3, and combine until evenly mixed with the electric mixer on low speed or by using a whisk.
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9
While beating the egg whites, add sugar in several batches, and whip into a stiff peak meringue.
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10
Tilt the bowl occasionally to check the stiffness.
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11
The meringue should not drop even if you turn the bowl upside down.
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12
When the meringue gets to this stage, change the electric mixer to low speed and whip for another 3 - 4 minutes to make a smooth meringue.
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13
The meringue is ready if the meringue does not drop when you turn the bowl upside down and if any markings made with the electric mixer remains without disappearing.
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14
The tip of the meringue peaks will droop (like it's taking a bow) but it should be stiff enough to stand on it's own.
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15
If the meringue is too stiff, it might be difficult to incorporate the egg whites when you mix it into the batter later on.
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16
Add about half of the meringue into the bowl from Step 3, and with a rubber spatula, mix by lifting from the bottom of the bowl and folding in.
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17
Mix well until all the ingredients are combined thoroughly.
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18
Add the remaining meringue, folding carefully to maintain the airy texture.
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19
The batter should be thoroughly combined, fluffy and smooth.
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20
Pour the batter into the baking tray.
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21
Gently shake the tray to even the surface.
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22
Tap the tray lightly a few times to eliminate any air bubbles.
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23
(Don't tap too much.)
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24
Bake for 15 - 20 minutes in the 170C pre-heated oven.
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25
When it is done, take the tray out of the oven and drop the tray (with the cake still in it) from about 30 cm height to release the steam.
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26
Place a sheet of parchment paper on the cooling rack.
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27
Flip the baked cake upside down onto the cooling rack.
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28
Peel off the parchment paper on the cake and lay the paper loosely on top.
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29
Set aside to cool.
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30
While the cake is cooling, make the chocolate cream.
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31
Finely chop the chocolate bar, microwave for about 1 minute and stir until completely melted.
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32
In a bowl, add the sugar and heavy cream, and whip until soft peak stage.
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33
Add the melted chocolate into the bowl, and whip until firm peak stage.
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34
The cream is ready.
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35
After the cake has cooled, spread the cream.
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36
Spread the cream thicker on the near-side so it will be easier to roll up.
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37
Roll up the cake with the parchment paper, and be sure to roll tightly from the start.
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38
Tightly roll up the cake working gently and slowly.
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39
If you rush this process the cake will break.
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40
At the beginning, be sure to tuck the cake and cream in tightly.
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41
Remove any excess cream.
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42
Leave the parchment paper on, wrap it up with plastic wrap, adjust and fix the shape.
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43
Chill in the fridge for at least an hour and it's done
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44
here will be plenty if you have 150 ml of cream.
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45
This amount is ideal for a cake baked in a 30 cm baking tray.
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46
I also edited the amount of vegetable oil.
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47
(actually I added too much by mistake) You can add 45 g. This addition might prevent the cake from breaking when rolling!
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48
?
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49
Since I received several messages telling me that they have failed to roll the cake, I added steps on how I roll the cake up on March 25, 2010.
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50
It will be easier if you use a 30 cm baking tray.
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51
This roll cake (in the photo on the right), I replaced 5 g of the cocoa powder with black cocoa powder.
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52
Looks bitter.
