Dirty Cake Roll

Flavor: Sweet; Technique: Baking; Time: Twenty minutes; Difficulty: Moderate.

Steps to Make Dirty Cake Roll

Mix milk, soybean oil, and some of the sugar until well combined. Stir until sugar dissolves.

Add egg yolks and mix until smooth.

Add sifted cake flour and cocoa powder, fold until smooth without lumps.

Add the remaining sugar to the egg whites and refrigerate for later use.

Whip the refrigerated egg whites with an electric mixer until soft peaks form.

Take one-third of the egg white mixture and fold it into the egg yolk mixture until well combined.

Pour the combined batter back into the egg white mixture, fold until smooth without lumps.

Pour the batter into a greased baking pan lined with parchment paper, smooth the top with a spatula.

Place in a preheated oven at 170 degrees Celsius, bake for 20 minutes.

After baking, remove from the oven, peel off the parchment paper, and let it cool.

Prepare chilled whipping cream in advance, mix with cocoa powder and powdered sugar, whip with an electric mixer until 80% whipped.

Line the bottom of the cake with parchment paper and trim the edges neatly.

Evenly spread the cocoa cream on the cake surface.

Then, roll up from the bottom using a rolling pin, refrigerate for 1 hour to set.

Add powdered sugar to the whipping cream, whip with an electric mixer until 60% whipped.

Stir instant coffee into water to make coffee liquid, mix with yogurt until well combined.

Add the whipped whipping cream, mix until it resembles yogurt cream.

After the cake sets, spread a thin layer of topping cream on the surface.

Then, pour the remaining coffee yogurt topping, sift cocoa powder on top, and it’s ready to serve.

Slice and enjoy.