Mocha sea salt butter cake roll, rich and creamy, with a perfectly balanced sweet and salty flavor that is unforgettable in every bite.

Name: Mocha sea salt butter cake roll, rich and creamy, with a perfectly balanced sweet and salty flavor that is unforgettable in every bite.
Yield: 4 servings
Cuisine: Baking
Ingredients: 4 piece Egg; 60 g low-gluten flour; 70 g Granulated sugar; 55 g Vegetable oil; 55 g Hot water; 12 g Cocoa powder; 4 g Instant coffee powder; 150 g light cream; 15 g Icing; 1 g Sea salt

Mocha sea salt butter cake roll brings egg, low-gluten flour and granulated sugar together and is baked until light, fluffy and golden. Easy to follow with simple step-by-step instructions.

0 minNewMedium Baking Bake Sweet

Instructions

1
g cocoa powder, 2g coffee powder, brewed with hot water into coffee liquid.
2
Mix the coffee liquid with vegetable oil, then pour into the flour and stir into a wet batter.
3
Separate the egg yolk from the egg white, put the egg white into a bowl with no oil and no water, and pour the egg yolk into the wet batter and mix well.
4
Whip the egg whites, adding the sugar in three batches, and beat until soft peaks form.
5
After mixing the egg yolk batter with the egg whites, pour it back into the meringue and gently stir until well combined.
6
Preheat the oven to 180℃ in advance, and line the baking tray with parchment paper.
7
Pour the cake batter into the mold, bake in the oven for 20 minutes, release the heat after taking it out, invert it onto a rack, and unmold after it cools.
8
Pour powdered sugar, sea salt, 2g cocoa powder, and 2g coffee powder into the light cream, and whip until stiff and stable.
9
Evenly spread cream on the cake slice, roll it up, and after chilling for 3 hours, take it out and garnish with cream and fruit.