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1
Preliminaries: Line a baking sheet with parchment paper.
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2
Combine the flour and cocoa and sift.
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3
Separate the egg whites and yolks.
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4
Begin preheating the oven to 190C.
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5
Chiffon cake batter: Lightly beat the egg whites.
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6
Add half of the sugar in 2 - 3 batches, mixing well after each addition.
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7
Beat until stiff peaks form.
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8
Use the handheld mixer you used in Step 2 (you don't need to wash it).
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9
Put the remaining sugar into the bowl with the egg yolks and mix until light-colored and thick.
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10
When it has a mayonnaise-like consistency, it's done!
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11
Pour the vegetable oil into the bowl of egg yolks from Step 3 and mix well.
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12
Add the hot water and mix.
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13
Sift in the dry ingredients and mix.
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14
Now add 1/3 of the egg whites and after they're mixed in well, add half of the remaining egg whites and mix.
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15
Keep using the hand mixer up to this point.
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16
Add the mixture from Step 4 to the bowl of the remaining egg whites.
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17
Fold in lightly with a rubber spatula, as though you're lifting the batter from the center of the bowl as you mix.
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18
If you overmix, the bubbles in the egg whites will collapse, so don't spend too long on this step!
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19
Pour into the baking sheet.
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20
Rap the baking sheet on the counter 2 - 3 times to remove air bubbles.
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21
Bake at 190C for 15 - 17 minutes.
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22
When a bamboo skewer comes out without any gooey cake batter sticking to it, it's done!
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23
(Temperature and baking time vary for each oven, so please adjust for your own oven.)
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24
When the cake is done baking, leave the parchment paper attached and let it cool on a cooling rack.
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25
After it's cooled off a bit, cover tightly with plastic wrap to prevent it from drying out.
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26
(When you remove the wrap, the sticky surface of the cake will come off with it and the cake will look perfect.)
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27
Chocolate Cream: Melt the chocolate over a hot water bath.
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28
In a separate bowl, add the sugar to the heavy cream and whip to very soft peaks.
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29
Add 1/4 of this whipped cream to the melted chocolate, and mix well.
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30
Gradually add and mix in the remaining whipped heavy cream.
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31
After the chocolate and heavy cream are combined, whip until it reaches your desired level of firmness.
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32
Finishing: Remove the parchment paper and place the cake on a new sheet of parchment.
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33
Diagonally cut off the edge of the cake that will be on the outside of the rolled up cake .
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34
Spread on the chocolate cream (but stop about 2 - 3 cm before the cut end).
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35
Lifting up the paper, slowly roll up the cake.
