Japanese Chocolate Chiffon Cake Roll

Cake:

50 ml whole milk

5 tsp Dutch cocoa powder

20 grams white sugar

45 grams cake flour

1/4 tsp baking soda

1/2 tsp cream of tartar

1/4 tsp salt

3 egg yolks

40 ml vegetable oil

1/2 tsp vanilla

4 egg whites

50 grams white sugar

1/4 tsp cream of tartar

Cream Filling:

290 ml whipping cream

120 grams semi-sweet chocolate

Line a 8x12 cake pan with parchment paper.

In a small sauce pan, heat the milk and cocoa powder on medium heat until powder is fully dissolved. Once dissolved, set chocolate milk mixture aside to cool.

Preheat oven to 325F.

In a large mixing bowl, add sugar, baking soda, first portion of cream of tartar and salt. Sift in flour, stir to combine. Create a well in the center. Inside, add egg yolks, oil, vanilla and chocolate milk mixture. Stir to combine until fully incorporated, do not overmix. Set this chocolate-flour mixture aside.

In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add second portion of the cream of tartar. Increase speed to medium, once the whites become opaque and bubble size have tightened up, add sugar a little bit at a time. Increase the speed to med-high, whip until stiff peaks.

Gently fold 1/3 of the meringue into the chocolate -flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not Stir. Use batter immediately.

Dab a bit of the batter onto the sides of the parchment paper to keep corners together. Pour into lined cake pan from one spot, spread out the batter evenly. tap the pan on the counter to release large air pockets.

Bake for 14-16 min. at 325F until toothpick comes out clean. Let cool 5 minutes. Then flip cake onto cooling rack and gently remove paper.

This side facing up will eventually become the top of the cake roll. Try to remove as much of the "skin" as possible since the cake will look better with exposed crumbs. Let sit on cooling rack for 5 minutes.

Place a new piece of parchment paper on top. Flip the cake over and start rolling, allowing the parchment paper to be in between the folds. This will prevent the cake from sticking to itself. Let it cool in this wrapped condition while making the whipped cream.

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