Ingredients
-
12 slides (2 rolls)
-
95g cake flour or all-purpose floursifted
-
21g cocoa powderplus extra for rolling
-
1 tsp baking powder
-
1/2 tsp salt
-
4 large eggsseparated and at room temperature
-
150g granulated sugardivided
-
60ml vegetable oil
-
60ml milk
-
1 1/2 tsp vanilla extract
-
240ml whipping creamcold
-
38g caster sugar
-
1 tsp vanilla extract
-
50g dark chocolatemelted
-
50g dark chocolateshaved
-
60ml cherry jam
Directions
Light chocolate sponge rolled with vanilla whipped cream, drizzled with melted chocolate, cherry jam, and dark chocolate shavings. A show-stopping Black Forest twist made in the Panasonic Flex Air Fryer NF-BC1000.
Ingredients
12 slides (2 rolls) |
|
| 95g cake flour or all-purpose flour | |
| 21g cocoa powder | |
| 1 tsp baking powder | |
| 1/2 tsp salt | |
| 4 large eggs | |
| 150g granulated sugar | |
| 60ml vegetable oil | |
| 60ml milk | |
| 1 1/2 tsp vanilla extract | |
| 240ml whipping cream | |
| 38g caster sugar | |
| 1 tsp vanilla extract | |
| 50g dark chocolate | |
| 50g dark chocolate | |
| 60ml cherry jam | |
Steps
|
1
|
Grease and line a 20 × 26 cm baking pan with parchment paper. Grease the parchment. |
|
2
|
Sift together the flour, cocoa powder, baking powder, and salt. |
|
3
|
In a clean bowl, whisk the egg whites with 50 g sugar until medium peaks form. Set aside. |
|
4
|
In another bowl, beat the egg yolks with the remaining 100 g sugar for 1 minute. Add the oil, milk, and 1 ½ tsp vanilla, then beat for 2 minutes until thin and slightly bubbly. |
|
5
|
Gently fold in the egg whites in two additions. Sift in the flour mixture and fold carefully until just combined. |
|
6
|
Spread half the batter evenly in the prepared pan. Bake in the Flex Air Fryer on Bake mode at 180°C for 8–10 minutes until the top springs back. Repeat with the remaining batter. |
|
7
|
Spread half the batter evenly in the prepared pan. Bake in the Flex Air Fryer on Bake mode at 180°C for 8–10 minutes until the top springs back. Repeat with the remaining batter. |
|
8
|
Whip the cream, caster sugar, and 1 tsp vanilla until medium-stiff peaks form. |
|
9
|
Unroll each cooled cake, spread with whipped cream leaving a 2 cm border, then roll up again without the paper. |
|
10
|
Arrange the two rolls on a serving platter in a wreath shape. Drizzle with melted chocolate and cherry jam, then scatter with chocolate shavings. |
Loading...
