Chocolate Leaf Coffee-Scented Cake Roll

Four eggs, separate the egg whites and yolks into containers without water or oil, and pour the orange juice and salad oil into a small bowl.

Add 15 grams of fine granulated sugar to the egg yolks and mix well.

Use a manual egg beater to mix the orange juice and salad oil evenly, then pour into the beaten egg yolks.

Stir thoroughly.

Sift in 85 grams of cake flour in two batches.

Stir thoroughly.

Half a fresh lemon, squeeze a little lemon juice into the egg whites.

Add 60 grams of granulated sugar in three batches and beat the egg whites with an electric mixer until fluffy.

Beat until 90% done.

Take one-third of the egg whites and pour them into the yolk mixture, then fold until well combined.

Pour the mixed batter back into the beaten egg whites and fold thoroughly until well combined.

Take one-fifth of the cake batter and add it to 10 grams of cocoa powder.

Mix evenly by folding and transfer into a piping bag for later use.

Line a square baking pan of a few centimeters in size with parchment paper or oil paper, and pour in the remaining cake batter.

Use a spatula to smooth the cake batter, then pick up the baking tray and gently tap it a few times to remove large air bubbles.

Cut the tip of the piping bag, and use it to pipe the cocoa cake batter onto the plain cake batter.

Use chopsticks to carve leaf patterns in both directions.

Preheat the oven to 150 degrees, place in the middle layer, use both upper and lower heat, and bake for about 20 minutes.

Take it out and tear off the oilcloth on all four sides while it's hot.

Take a sheet of parchment paper and turn the cake base upside down onto the parchment paper.

Spread an appropriate amount of jam; I used mango jam.

Roll up the cake base from bottom to top.

Cool to room temperature and set the shape.

Remove the wax paper after shaping.

Cut into pieces as needed.

OK~