Last time, I planned to make a cake roll but forgot to add flour, resulting in a soufflé cake. Today, I am trying again.
Ingredients: – Egg yolk batter: 4 egg yolks, 40g yogurt, 40g corn oil, 40g cake flour, 40g white sugar. – Egg white mixture: 4 egg whites, 40g white sugar, a small amount of lemon juice, a little corn starch. – Cream: 100g whipping cream, 50g cream cheese, 40g corn oil mixed with yogurt. Instructions: 1. Mix corn oil and yogurt until emulsified, then add cake flour and stir until no dry flour remains. Add egg yolks and mix well. Set aside. 2. Dissolve cocoa powder in warm water, mix with yogurt until smooth. 3. Freeze egg whites slightly longer for easier whipping. Add lemon juice and gradually incorporate white sugar until soft peaks form. 4. Mix a small amount of egg white into the cocoa powder mixture. Fold two-thirds of the egg white into the yolk batter. 5. Pour into a baking pan. For pattern attempts, add cocoa powder and use a piping bag for better design (skipping the bag may not achieve desired patterns). 6. Whip 100g whipping cream with 50g cream cheese, adding a little sugar during whipping (add more for sweeter taste). 7. Roll the finished cake.
