Cake Roll Ingredients:
– Eggs (50g or more): 4
– Low-gluten flour: 60g
– Water: 60g
– Xylitol: 60g
– Cocoa powder: 18g
– Corn oil: 22g
– Bottled lemon juice: 2 squeezes
Ganache Chocolate Ingredients:
– 75% chocolate block: 30g
– Whipping cream: 60g
Whipped Cream Ingredients:
– Whipping cream: 120g
– Xylitol: 12g
Place egg whites in a bowl and freeze until edges have ice crystals and the center is not frozen.
Prepare ganache by melting chocolate and whipping cream over a double boiler while stirring, keeping temperature below 70°C. Cover with plastic wrap and freeze for 30 minutes, then refrigerate.
Heat corn oil in 70°C water over a double boiler, add cocoa powder and mix well. Add warm water and stir.
Pour the cocoa mixture into low-gluten flour, mix until thick, then add 4 egg yolks and stir to combine.
Remove egg whites from freezer, beat until large bubbles form, add half of xylitol. Beat until slight lines appear, add remaining xylitol, and continue beating until soft peaks form.
Preheat oven to 160°C. Gently fold egg whites into the mixture in two batches until slightly fluid.
Bake at 160°C for 15 minutes, then at 150°C for 5 minutes. Let cake cool until warm, cover with parchment paper, and flip onto a table.
Remove ganache from refrigerator, whip cream until stiff, add ganache and whip until smooth. Place cake with smooth side up, spread cream, and roll using a rolling pin and parchment paper.
Roll into a towel shape and refrigerate. For faster slicing, freeze for one hour.
