Chocolate Roulade Sponge Cake

• 6 large eggs
• 3/4 cups + 2 TB (180g) granulated sugar
• 7 TB + 1 tsp (54g) cake flour
• 1/2 cup (42g) cocoa powder
• 1/4 tsp baking powder
• 1/2 tsp kosher salt
• 1/4 cup (48g) canola oil

Tanghulu Fruit

• 250g granulated white sugar
• 150g water
• various fruit, washed and dried

Whipped Cream Filling

• 1 & 1/4 cups of heavy whipping cream, chilled
• 2 TB granulated sugar
• 1/2 tsp gelatin powder (optional)
  

Bake the Cake

1. Preheat the oven to 350 degs F and place a rack in the middle of your oven.
2. Butter and flour a half sheet pan and line the bottom with parchment paper.
3. Pour about 1-2 inches of boiling water into a large bowl.
4. In a mixing bowl, add your eggs and granulated sugar, and place the mixing bowl into the bowl containing the bowling water.
5. Use a whisk to mix the eggs until they loosen slightly and is warm to the touch, for about 2 minutes. (It should be between 90-100F, but you can use you fingers to feel that the sugar is dissolved the the mixture is around body temp, but no hotter.)
6. Immediately transfer the mixing bowl to the stand mixer and whisk on medium-high speed for 5 minutes. It should be pale yellow, thicker, and very shiny.
7. Meanwhile, sift the cake flour, cocoa powder, baking powder, and salt in a small mixing bowl.
8. When the egg-sugar mixture is ready, remove from the stand mixer and gently pour in your dry ingredients. Fold in using a large spatula.
9. Add a couple spoonfuls of the batter into another small bowl containing the oil and mix until combined.
10. Pour the oil mixture into the main batter bowl and fold until combined.
11. Pour batter into prepared half sheet pan and bake for 18-22 minutes or the cake springs back lightly to the touch.
12. Let the cake cool to touch in the pan and follow the instructions in my tutorial for folding and filling the roll.

Make Tanghulu fruit

1. Add sugar and water to a small saucepan and boil until it reaches the hard crack stage: 300-310 degs F.
2. Skewer the large fruit and carefully dip into hot sugar syrup.
3. Allow to dry by poking skewers in styrofoam or my laying on a nonstick baking mat.

Make Whipped Cream

1. If using the gelatin, pour 1 TB of cold water into a small microwavable bowl. Sprinkle on the gelatin powder and set aside.
2. Pour the heavy whipping cream and sugar into a chilled mixing bowl and mix on medium speed for about a minute.
3. Microwave the gelatin for about 8-10 seconds until liquid.
4. Increase the mixer to high and when it reaches soft peaks, pour in the gelatin.
5. Mix for another 20-30 seconds until slightly more firm, but still very soft and creamy.