Cocoa Swiss Roll with Chocolate Cream

【cocoa sponge】Preheat a oven to 410 ºF. Mix cake flour and cocoa powder. Sift it twice. Separate egg into yolk and white. Beat egg white lightly with a whisk until it becomes watery. Whisk it with a hand mixer on high speed.

Add a small amount of granulated sugar after it gets fluffy. Whisk until very soft peaks form. Add the remaining sugar in 4 parts. Whisk until it holds stiff peaks. Add egg yolk in 2 parts and whisk.

Switch to low speed. Whisk it for 1.5 minutes on low speed to smooth the batter. It will gradually become glossy. Add milk and mix on low speed. Add vanilla oil and rum and mix on low speed.

Add flour in 4 parts. Fold it gently. Before you mix it up, add the following flour. Continue to fold for 1.5 minutes after the flour disappears. The volume will go down a little and it will get smooth.

Pour it into a baking tray. Drop the tray to remove big bubbles. Bake it at 356 ºF for 17 minutes. Drop the tray to prevent shrinkage. Let it cool.

【chocolate cream】Break chocolate into small pieces. Pour half wormed heavy cream just before boiling. Wait for 30 seconds as it is. Melt until it gets smooth.

Pour the remaining heavy cream and mix. Let it cool in a fridge for 30 minutes.

Place the bowl on ice water. Whip it on low speed. When it becomes heavy, add vanilla essence and rum. Whip it to soft peaks.

【Spread the cream and roll.】Peel off the lining paper from the sponge. Spread a plastic wrap over it and turn the other way. Cut off the edge at an angle.

Spread the chocolate cream on the sponge. Roll up the sponge tightly at first. Lift the plastic wrap and push and roll.

Re-wrap it with parchment paper to prevent the surface from peeling off. Wrap it with plastic wrap again. Let it sit in a fridge for overnight to make the sponge moist.

Sprinkle cocoa powder. It's all done! Thank you❤