Chocolate Strawberry Cake Roll

Ingredient

Method

5B grade egg yolks 40g caster sugar　　 145g LP flour 100g milk 65g veg oil flavour: 20g cocao powder+20g water 2-4tsp red yeast powder 5B grade egg whites 50g caster sugar (I use 50g since the buttercream is sweet enough, may adjust to your own taste) Filling: ~cheese swiss buttercream, divide into two portions mix with strawberry jam &  melted chocolate coins frosting: 100g dark chocolate coins 20g butter 1tsp vanilla essence

1. Whisk egg white until bubble stage, gradually add sugar and whisk until soft peak form. Divide into two portions. Set aside. (if you may take longer time to prepare yolk mixture, may do this step after yolk mixture is done or temporary chill the meringue until ready to use.)  2. In another mixing bowl, beat egg yolks and sugar until light. 3. Add veg oil and beat until combined.  4. With the mixer on low speed, add the dry ingredients in two- three additions alternating with the milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. 5. Divide the batter into two portion; first portion mix with cocoa mixture and remaining portion mix with red yeast powder. 6. Next, add 1/3 of first portion of meringue into red yeast yolk mixture and mix to lighten the batter. Pour the red yeast mixture into the rest of the first portion of meringue and fold gently until well combined. 7. Repeat step 5 for cocoa yolk mixture. 8. Transfer both mixture into piping bags. 9. Pipe cocoa batter into 12*14" prepared tin alternating with red yeast mixture, continue until finished. 10. Bake at 170C for 15-20 minutes or until golden brown. 11. Remove from oven and immediately loosen cake from sides of pan and turn upside down onto kitchen towel generously sprinkled with powdered sugar (optional, and the purpose is to prevent the cake stick on the towel). Carefully remove paper. Trim off stiff edges of cake if necessary. 12. While cake is hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes. 13. Unroll cake and remove towel. Spread the strawberry and chocolate buttercream and roll up the cake. Chill for 1 hour. 14. frosting: microwave chocolate coins and butter for few second until melted. Stir vanilla essence until combined. Spread on top the cake roll. Chill for another 1 hour before served.