Caramel Sea Salt Cake Roll with Mocha Chocolate Base

Fully emulsify the coffee liquid, cocoa powder, and corn oil. Sift in the low-gluten flour and mix well in a zigzag shape.

Separate egg whites from egg yolks and set aside. Add the egg yolks into the batter and mix in a Z-shape until smooth and without lumps.

Add a few drops of lemon juice to the egg whites, add sugar in three batches, and beat until wet foam forms, with a small curved hook when lifted.

Take one-third of the meringue and mix it into the egg yolk paste evenly, then pour it back into the meringue and mix evenly.

Preheat the oven to 170 degrees Celsius. Line a baking pan with oilcloth.

Pour the cake batter into the baking pan from a high position. Spread it evenly around the corners and shake it twice.

Place it in the middle of the preheated oven and bake at 160 degrees Celsius for 20 minutes.

After baking, take it out and shake it twice. Let it sit for a few minutes to cool, then unmold it.

Cover the surface with a layer of oil paper to prevent it from drying out.

Cut the back end of the cake embryo at a 45-degree angle.

Whip the caramel sea salt sauce, condensed milk, and sea salt with light cream. Take half of the cream and spread it on the cake base.

Use a rolling pin to roll it tightly and refrigerate to set.

Put the remaining cream into a piping bag and refrigerate.

After the cake roll is set, take it out and decorate as desired.