Dots Cake Roll

Dots Cake Roll

Ingredients

60g vegetable oil

70g milk

65g cake flour/low-protein flour

5 eggs (about 55g each)

20g cocoa powder

50g warm water

70g granulated sugar

1 tbsp lemon juice

1 tbsp vanilla extract

Filling

100g heavy cream

60g cream cheese

20g sugar

Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Steps:

1. In a clean bowl, mix well warm water and cocoa powder. Set aside.
2. Separate the eggs. In a clean bowl, mix well vegetable oil and milk until well combined. Sift in cake flour and mix well. Add in 5 egg yolks and mix well. Take 3 tbsp batter out in a smaller bowl. Mix rest of the batter with cocoa liquid. Set aside.
3. Preheat the oven to 338℉(170℃). Line the baking tray with parchment paper or baking mat.
4. Add lemon juice, vanilla extract and sugar into the egg white. Use a hand mixer to beat until soft peaks form. Take 3 tbsp of whipped egg white to mix well with the batter in the smaller bowl. Transfer into a piping bag. Draw polka dots on the baking mat. Send into the oven and let bake for 1 minute.
5. Pour all the chocolate flavor batter into the whipped egg white and gently fold it in until just combined. Take the tray out of the oven, pour all the batter in, smooth it out and give it a tap or two. Set the oven temperature as 323℉(162℃) and let bake for 22 minutes.
6. In a clean bowl, bring together softened cream cheese, heavy cream and sugar. Use a hand mixer to beat until thickened.
7. 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.
8. Spread the whipped cream onto the side without polka dots. Smooth it out and roll it up. Wrap with parchment paper, and let set in the fridge to cool for 30 minutes. Slice and serve.