4 eggs (about 55g each)
36g vegetable oil
45g cake flour
15g cocoa powder
60g granulated sugar
1 tbsp vanilla extract
1 tbsp lemon juice
180g heavy cream
25g granulated sugar
100g chocolate chips
100g heavy cream
Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
- In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge.
- In a clean bowl, mix well vegetable oil and milk. Sift in cake flour and cocoa powder and mix well. Mix in egg yolks and set aside.
- Preheat the oven to 150℃(302℉). Line the baking tray (28*28*2.6cm) with parchment paper or baking mat.
- Take the egg white out of the fridge. Add in lemon juice, vanilla extract and sugar; use a hand mixer to beat until soft peaks form. Take a scoop of whipped egg white and gently fold it in to the batter until just combined. Pour all the batter into the whipped egg white and gently fold it in until just combined.
- Pour all the batter into the baking tray. Smooth it out and give it a tap or two. Send into the oven to bake for 32 minutes. Take the cake out of the oven and let the cake cool down on the cooling rack before take it out of the cake pan. When the cake is cool to touch, release the sides of the cake with an icing spatula, turn the whole cake pan upside down on the parchment paper. Take off the pan, and peel off the baking mat.
- In a clean bowl, bring together chocolate chips and heavy cream. Microwave it for one or two minutes. Mix to melt the chocolate chips. Transfer into a piping bag. Let set in the fridge to cool for 30 minutes.
- In a clean bowl, bring together heavy cream and sugar. Use a hand mixer to beat until stiff peaks form.
- Spread the whipped cream on to one side of the cake. Smooth it out and roll the cake up in to a cake roll. Slice the cake into two shorter logs. Pipe on the ganache and garnish with some sugar sprinkles.