Uploaded July 2025 | Updated September 2026, 1 week ago
~ Chocolate Hurricane Cakeroll~
.
*Recipe*
Yolk batter
5 egg yolks
55g milk
50g corn oil
60g low protein flour (cake flour)
.
Meringue
5 egg whites
50g sugar
5g lemon juice
.
Chocolate paste
8g cocoa powder
20g hot water
.
Method
➡️ ad milk and oil together, mix till combine
➡️ sieve the flour in and mix into paste
➡️ add the yolks, mix well
➡️ beat egg whites and lemon juice with high speed
➡️ add 1/3 sugar when big bubbles seen
➡️ continue beating and add 1/3 sugar when meringue form finer bubbles
➡️ add last 1/3 sugar when meringue shows some line while beating
➡️ beat meringue to medium peak
➡️ fold 1/3 of meringue to the yolk batter
➡️ pour back the batter to the balance meringue and fold well
➡️ weigh 180g batter in a separate bowl, scoop out a few tablespoon and mix with chocolate paste then pour back and mix into chocolate batter
➡️ keep the chocolate batter in a piping bag
➡️ pour the plain batter onto a 28cmx28cm pan
➡️ pipe the chocolate batter on top
➡️ use finger or spoon to draw lines in the cake batter
➡️ finger shall touch the bottom of pan all the time without breaking
➡️ once done drawing one direction, turn the pan around 90 degree and repeat the same
➡️ bake at 150C 30mins or until it is tanned.
➡️ leave on cooling rack with the tanned skin facing up
➡️ when it is slightly cooled and still warm, flip over and peel off the paper.
➡️ ensure the cake lines are parallel to your body before rolling up the cake
.
#cakeroll #swissroll #hurricanecake #hurricaneroll #cocoa #chocolatecake #chocolateswissroll #飓风卷 #旋风卷 #瑞士蛋糕卷
~ Chocolate Hurricane Cakeroll~
.
*Recipe*
Yolk batter
5 egg yolks
55g milk
50g corn oil
60g low protein flour (cake flour)
.
Meringue
5 egg whites
50g sugar
5g lemon juice
.
Chocolate paste
8g cocoa powder
20g hot water
.
Method
➡️ ad milk and oil together, mix till combine
➡️ sieve the flour in and mix into paste
➡️ add the yolks, mix well
➡️ beat egg whites and lemon juice with high speed
➡️ add 1/3 sugar when big bubbles seen
➡️ continue beating and add 1/3 sugar when meringue form finer bubbles
➡️ add last 1/3 sugar when meringue shows some line while beating
➡️ beat meringue to medium peak
➡️ fold 1/3 of meringue to the yolk batter
➡️ pour back the batter to the balance meringue and fold well
➡️ weigh 180g batter in a separate bowl, scoop out a few tablespoon and mix with chocolate paste then pour back and mix into chocolate batter
➡️ keep the chocolate batter in a piping bag
➡️ pour the plain batter onto a 28cmx28cm pan
➡️ pipe the chocolate batter on top
➡️ use finger or spoon to draw lines in the cake batter
➡️ finger shall touch the bottom of pan all the time without breaking
➡️ once done drawing one direction, turn the pan around 90 degree and repeat the same
➡️ bake at 150C 30mins or until it is tanned.
➡️ leave on cooling rack with the tanned skin facing up
➡️ when it is slightly cooled and still warm, flip over and peel off the paper.
➡️ ensure the cake lines are parallel to your body before rolling up the cake
.
#cakeroll #swissroll #hurricanecake #hurricaneroll #cocoa #chocolatecake #chocolateswissroll #飓风卷 #旋风卷 #瑞士蛋糕卷
