Super Fluffy and Soft Japanese Chocolate Cake Roll

Ingredients

• Japanese Style Chocolate Chiffon Cake
• 50 ml whole fat milk
• 5 tsp Dutch processed cocoa powder (ex. Fry's Cocoa Powder)
• 20 grams granulated sugar
• 45 grams cake flour
• 1/4 tsp baking soda
• 1/2 tsp cream of tartar (see substitutions in notes)
• 1/4 tsp salt
• 3 egg yolks
• 40 ml vegetable oil (ex. canola)
• 1/2 tsp vanilla extract
• 4 egg whites
• 50 grams granulated sugar
• 1/4 tsp cream of tartar
• Light and Airy Chocolate Whipped Cream
• 290 ml whipping cream 33%
• 120 grams semi-sweet chocolate

Instructions

1. Japanese Style Chocolate Chiffon Cake
2. Line a 8 X 12" rectangular cake pan with parchment paper.
3. In a small sauce pan, heat the milk and cocoa powder on medium heat until powder is fully dissolved. Do not let the milk come to a boil. Keep stirring continuously while breaking down big clumps of powder. Once fully dissolved, set chocolate milk mixture aside to cool.Preheat oven to 325F.
4. In a large mixing bowl, add in sugar, baking soda, cream of tartar and salt. Sift in cake flour, stir to combine.
5. .......................

for full instruction please see: www.indulgewithmimi.com

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