| Ingredient | Method |
| 140g LP flour 20g cocoa powder 1tsp vanilla extract 110g veg oil 150g milk 7B grade egg whites 90g caster sugar Filling: 100g whipped cream 75g melted chocolate coin | 1. Whisk egg white until bubble stage, gradually add sugar and whisk until soft peak form. 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 veg oil and milk until combined. 3. 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. 4. Add 1/3 of meringue into mixture and mix to lighten the batter. 5. Pour the mixture into the rest of meringue and fold gently until well combined. 6. Pour the batter into 22*34cm prepared tray and tap the air bubble. 7. Bake at 170C for 15-20 minutes or until golden brown. 8. 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. 9. While cake is hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes. 10. Unroll cake and remove towel. Spread the filling and roll up the cake. Chill for 1 hour and trim off stiff edges of cake if necessary before served. |
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