chocolate rice chiffon swiss roll ~ childhood memories 巧克力米戚风蛋糕卷 ～ 儿时的回忆

Ingredients (makes a 25 x 25cm cake)

3 large egg yolk
37.5g coconut oil (canola oil is fine)
45ml milk
45g cake flour, sifted
11g cocoa powder, sifted

3 large egg white
52g sugar

buttercream
chocolate rice

食材（可做一个 25 x 25厘米蛋糕）

蛋黄 3大颗
椰子油 37.5克（菜种油 OK）
牛奶 45毫升
蛋糕粉 45克，过筛
可可粉 11克

蛋白 3大颗
白砂糖 52克

奶油糖霜
巧克力米

Directions/做法

– beat egg yolk briefly, then add in oil. blend well, then beat in milk
蛋黄打散后加入油。拌匀后，将牛奶拌入

– incorporate sifted flour and cocoa powder into egg batter, mix well and set aside
加入过筛面粉和可可粉，搅拌均匀。待用

– add sugar in egg white in 3 additions, and beat till stiff and shiny peak
砂糖分三次加入蛋白，将其打至有光泽并呈现小勾

– fold egg white meringue into egg yolk batter in 3 additions
蛋白霜分3次翻拌入面糊

– pour batter into a lined 25 x 25cm square pan, and tap pan on table a few times to remove bubbles
面糊倒入铺上烘焙纸的 25x 25厘米四方烤盘。烤盘在案板上轻拍几下以去除气泡

– bake in preheated oven of 180 degrees for 15 mins
送入预热至 180摄氏度烤箱烤 15分钟

– allow cake to cool before spreading buttercream
蛋糕完全冷却后在涂抹奶油糖霜

– roll cake up and chill for at least 3 hours
将蛋糕卷起，冷藏自少 3小时

– spread remaining buttercream on top of cake roll, and sprinkle chocolate rice on it
将剩余奶油糖霜涂抹到蛋糕卷顶部，裹上巧克力米即可享用

This post is linked to the event, Little Thumbs up: Cocoa organised by Doreen from my little favourite DIY and Zoe, Bake for Happy Kids, hosted by Grace from Life can be simple at this post
and
Cook and Celebrate: CNY 2015 organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe, Bake for Happy Kids

Pollution index: 204 (heavily polluted)