![](/images/node/31/313666.webp?1638108769)
原料
低筋面粉: 50g, 鸡蛋: 4个, 细砂糖: 80g, 可可粉: 适量, 牛奶: 30g, 玉米油: 20g, 淡奶油: 100g, 细砂糖: 10g, 水密桃: 适量
步骤
1准备材料和工具
![](/images/seq/136/1368092.webp?1638126218)
2面粉和可可粉混合,过筛二次备用
![](/images/seq/136/1368093.webp?1638126218)
3鸡蛋:蛋清和蛋黄分离
![](/images/seq/136/1368094.webp?1638126219)
4蛋黄用手动打蛋器,打至浓稠
![](/images/seq/136/1368095.webp?1638126219)
5加入玉米油混合均匀
![](/images/seq/136/1368096.webp?1638126219)
6加入牛奶混合均匀
![](/images/seq/136/1368097.webp?1638126219)
7直接倒入过筛可可面粉,搅拌面粉时不能划圈圈,要顺时针和逆时针,搅拌均匀
![](/images/seq/136/1368098.webp?1638126219)
8拌匀面糊是顺滑浓稠无颗粒
![](/images/seq/136/1368099.webp?1638126219)
9细砂糖分三次加入
![](/images/seq/136/1368100.webp?1638126219)
10打至粗泡加入细砂糖
![](/images/seq/136/1368101.webp?1638126219)
11打至细腻泡沫时加入细砂糖
![](/images/seq/136/1368102.webp?1638126219)
12打至出现纹路时加入剩余的细砂糖,
![](/images/seq/136/1368103.webp?1638126219)
13直到打成湿性发泡,出现小弯钩 烤箱预热,上下火170度
![](/images/seq/136/1368104.webp?1638126219)
14取三分之一蛋白霜到面糊里,用翻拌手法均匀
![](/images/seq/136/1368105.webp?1638126219)
15拌匀面糊再回三分二蛋白霜里
![](/images/seq/136/1368106.webp?1638126219)
16用翻拌手法,翻拌均匀
![](/images/seq/136/1368107.webp?1638126219)
17烤盘上铺上油纸(烤盘39*29)
![](/images/seq/136/1368108.webp?1638126219)
18面糊倒进去烤盘
![](/images/seq/136/1368109.webp?1638126219)
19用刮刀刮平
![](/images/seq/136/1368110.webp?1638126219)
20用手敲击烤盘底部,震出气泡
![](/images/seq/136/1368111.webp?1638126219)
21放入预热好烤箱,上下火170度,烤15-20分钟。用牙签插进去没有面糊带出来就代表烤熟了
![](/images/seq/136/1368112.webp?1638126219)
22出炉后连烘焙油纸一起,将蛋糕片放在烤网上倒扣撕下油纸降温
![](/images/seq/136/1368113.webp?1638126219)
23淡奶油加入细砂糖隔冰打至硬性(打发奶油图片忘记拍了)
![](/images/seq/136/1368114.webp?1638126219)
24打发奶油抹在蛋糕正面或背面都可以
![](/images/seq/136/1368115.webp?1638126219)
25再铺上水果
![](/images/seq/136/1368116.webp?1638126219)
26用擀面扙卷起油纸把蛋糕卷起定型,
![](/images/seq/136/1368117.webp?1638126219)
27卷起后冷藏一会即可切片
![](/images/seq/136/1368118.webp?1638126219)