可可蛋糕卷 (Cocoa Swiss Roll)
Recipe adapted from: 孟老师的美味蛋糕卷
Ingredients： (36cm x 26cm tray)
Chiffon cake:
20g cocoa powder
40g hot water
60g egg yolks (~3 eggs)
50g sugar
50g vegetable oil
30g milk
75g cake flour
120g egg whites (~3 eggs)
65g sugar
Filling:
180g dairy whipping cream
20g sugar
(Whip fresh cream until thick. Add in sugar and whisk until stiff. Chill before used)
Method：
- Dissolve cocoa powder in hot water and set aside.
- Whisk egg yolks and sugar until the sugar dissolves and slowly whisk in oil and milk.
- Add in chocolate mixture in step (1).
- Sift in cake flour and whisk until batter is smooth. Set aside.
- In another bowl, whisk egg whites until foamy, gradually add in sugar in 3 batches. Continue whisking until stiff peak form.
- Fold in 1/3 of the egg white into the egg yolk batter, fold in the remaining 2/3 egg white gently until well-mixed.
- Pour the batter into a lined and greased baking tray. Bake in preheated oven at 180 C for 12 minutes.
- Remove cake from tray. Leave to cool.
- Spread filling on the cake and roll up. Chill in the fridge for 30-60 minutes before slicing.
戚风蛋糕
材料 :
20克 可可粉
40克 热水
60克 蛋黄（约3个）
50克 幼糖
50克 沙拉油
30克 鲜奶
75克 低粉
120克 蛋白（约3个）
65克 幼糖
做法 ：
1）可可粉加热水搅拌成可可糊备用。
2）蛋黄加入幼糖，用打蛋器搅拌至糖溶解。
3）沙拉油和鲜奶放在同一个容器内，慢慢加入蛋黄糊内
4）再加入（1）的可可糊，搅拌均匀，然后加入低粉，搅拌成可可面糊。
5）蛋白分次加糖打发成细致的蛋白霜。
6）取1/3的蛋白霜，加入可可面糊内，轻轻的稍微拌合，再加入剩余的蛋白霜。
7）预热烤箱，以180度烘约15~20分钟。
夹心馅：
180克 鲜奶油 ＋ 20克细砂糖（打发）
