Ingredients:
Eggs: 4; Milk: 45g; Corn oil: 55g; Cocoa powder: 20g; Low-gluten flour: 50g; Granulated sugar: 60g; Lemon juice: 3 drops.
Accessories:
Whipping cream: 200g; Granulated sugar: 30g; Crushed Oreo cookies: appropriate amount.
Taste: Sweet; Process: Baking; Time: One hour; Difficulty: Normal.
Steps to Make Oreo Chocolate Cream Cake Roll
Prepare two oil-free and water-free bowls.
Separate egg whites and yolks.
Add milk and corn oil to egg yolks, and stir well.
Sift in cocoa powder and stir well.
Sift in low-gluten flour and stir well. Set aside.
Beat egg whites until large bubbles form, then beat at high speed while gradually adding granulated sugar.
Beat until stiff peaks form.
Add egg whites to cocoa batter in three portions, and fold evenly.
The chocolate cake batter is ready.
Pour the batter into a mold lined with high-temperature oil cloth, and tilt the mold to evenly distribute the batter. (Chocolate can cause the egg whites to deflate, so put it in the oven as soon as possible.)
Preheat the oven to 180 degrees Celsius with upper and lower heat, and bake for 20 minutes (I usually preheat the oven to 220 degrees Celsius in advance. When I open the oven, the temperature will drop a little, which is about 180 degrees Celsius that I need).
Remove from the oven and let cool on a rack.
Transfer the cake to a cake paper.
Add granulated sugar to the whipping cream and beat until moist foam forms.
Spread the cream on the cake.
Sprinkle with crushed Oreo cookies.
Roll up the cake.
There is plenty of cream.
Tighten both sides and refrigerate for at least 30 minutes to set.
Remove and cut into pieces.
The cutting needs improvement, as there is always cream sticking to the sides.
Rich chocolate flavor and crispy Oreo cookies.
The cake is soft and fluffy.
