Cooking Steps

1. 

   Step1:Put the egg yolk and 30g sugar into a clean container without water and stir evenly. Add water and oil and stir evenly (use pure milk instead of water

2. 

   Step2:Mix flour and cocoa powder and sift into the batte

3. 

   Step3:Stir until there is no particle and set asid

4. 

   Step4:Add 40g of fine sugar to the egg white and whisk it at high speed (this is not a good condition). Take 1 / 3 of the beaten egg white and mix it with the batter (do not stir in circles, cut left and right). After mixing, pour the cocoa batter into the remaining egg white and quickly mix it (do not beat in circles). After mixing, pour it into the mould and grind the surface to be scratched

5. 

   Step5:Preheat the oven at 190 ℃ for 5 minutes. Bake in the middle layer for 15 minutes (according to the time adjusted by your own oven). Insert the toothpick and pull out the clean toothpick. It's roasted

6. 

   Step6:Cool the baked cake, take off the paper, spread jam or cream on the rough side (according to your preference) and roll it up. Do not use too much force when rolling. Wrap the rolled cake with oil paper or plastic wrap and refrigerate it for one night

7. 

   Step7:The cake roll after one night's cold storage. The cake roll made by this recipe has a heavy cough. People who don't like it will feel a little bitter. I don't like it too sweet, so I think it's just right. Those who like sweet food can increase the sugar or reduce the amount of cocoa powder. But I think cocoa should be slightly bitter to taste good

8. 

   Step8:It's really delicious