Fluffy Chocolate Roll Cake - flour

Method

• Take the eggs out of the refrigerator just before use and separate the egg whites and yolks.
• Sift together the flour and cocoa.
• Preheat the oven to 180C.
• Whip the egg whites.
• Add the sugar in 2 goes and whip until stiff peaks form to make a meringue.
• Add the egg yolks into the mixture and mix in lightly until fully incorporated.
• Once the yolks are mixed in, sift in the flour and cocoa mixture all at once and fold in with a rubber spatula.
• Pour the mixture from Step 4 into a baking tray lined with parchment paper and drop it lightly onto the counter 2-3 times to remove excess air bubbles and level out the mixture.
• Bake in an oven preheated to 180C for 13-14 minutes and, once done, leave to cool with the parchment paper still attached.
• Cool the sponge inside the baking tray.
• Either use another baking tray on top as a lid or wait for the sponge to cool down a bit and cover with a layer of cling film.
• Time to make the chocolate cream.
• Break up the chocolate into small pieces and add to a heat-resistant container along with 30 ml cream and heat up in the microwave for 30 seconds-1 minute.
• Take the chocolate from the microwave and gently mix until glossy.
• Add 10 g sugar to the remaining 120 ml cream and whip together until stiff peaks form.
• Add the melted chocolate mixture from step 8 and mix together to complete the chocolate cream.
• Spread the chocolate cream over one side of the cooled chocolate sponge and roll.
• Once the cake is rolled, wrap it in cling film and leave to rest in the refrigerator for over 1 hour.
• This is how the roll cake looks with the parchment paper attached.
• It might be nice to keep the cake this way and simply wrap in cling film or wrapping and giving it to somebody as a present.
• By reducing the amount of cocoa from 20 g to 15 g, reducing the amount of cream and adding the lid during cooling, I managed to make this cake easier to roll.