Angel Cocoa Cream Roll

Pour the milk and corn oil into a container and stir thoroughly to emulsify.

Low-gluten flour, cornstarch, and milk powder are mixed together.

Sift the mixed powders into the emulsified liquid and stir evenly in a Z-shaped motion.

Put the egg whites into a container without oil or water, add the granulated sugar in batches, and whip until it forms large soft peaks.

Take one-third of the egg whites and fold them evenly into the batter, then pour all the batter into the egg whites and fold evenly.

Place parchment paper in the inch baking pan, pour in the batter and smooth it out, then gently tap the mold to release large air bubbles.

Bake in a conventional oven at 150°C for about 22-25 minutes. This time I used the Midea S5, and set the baking time in segments through the app. Since the S5 uses convection baking, I set the temperature to 140°C for the first 15 minutes, and 150°C for about 8 minutes for the second segment. If you are using the same oven, you can directly set up a DIY recipe in the app and save it, so next time you won’t need to set it again, just start it directly.

Remove from the mold after baking, let it sit for a while, and then tear off the parchment paper.

Whip the filling ingredients, and spread a small mound in the lower-middle part of the cake sponge. Use a rolling pin to roll up the cake sponge, and refrigerate to set before slicing.

Decorate after cutting.