-
1
Preheat the oven to 200C.
-
2
Combine the cake flour and cocoa powder in a plastic bag and shake well.
-
3
Put the eggs in a bowl, add the granulated sugar, and mix lightly.
-
4
Warm the mixture up in a double boiler until it feels warm to the touch.
-
5
Whip well with a hand mixer at high speed for about 5 minutes.
-
6
Until the batter becomes thick and drips like ribbons, leaving tracks on the batter and some mixture stays in the wire beaters.
-
7
Reduce the speed and beat on the lowest setting for about 2 minutes.
-
8
Sift in the cake flour and cocoa powder together.
-
9
Mix the batter quickly until it's no longer floury.
-
10
Mix as if to scatter the flour around so as not to create any lumps.
-
11
Warm the milk in a microwave until it starts to steam lightly.
-
12
Pour the warmed milk into the batter and mix well by scooping it up from the bottom, about 50 times.
-
13
Lay two layers of parchment paper in a baking tray, and pour the batter all at once into it.
-
14
Smooth out the surface with a scraper, tap it on the counter to release air bubbles.
-
15
Lower the oven temperature to 190C and bake for 10~12 minutes.
-
16
When it's baked, place it on a wooden board and cover with one sheet of parchment paper.
-
17
Put a moist tea towel on top and let it cool down.
-
18
Add the sugar to the heavy cream and whip until the cream forms a thick ribbon when the whisk is lifted.
-
19
Roll the cake with the whipped cream inside, wrap with cling film and chill in the fridge for more than 1 hour.
-
20
And it's done.
-
21
Please take a look at the detailed instructions for rolling a cake,.
-
22
If you find it hard to roll the cake as there is too much whipped cream on it, reduce the amount of cream to roll.
