I made a roll cake with chocolate and vanilla two-tone ~ It was good because I could apply a thin layer of apricot jam to feel the taste of a light, fluffy, and chewy sheet.
I used apricot jam, but I think you can use your favorite jam ~
When applying jam, I used a blender once for a soft texture. The sheet has two colors, so it looks different and interesting without any special decoration ~
Unpack the egg yolk, add sugar and vanilla extract, mix, add milk and vegetable oil and mix.
Sift the flour, corn starch, and baking powder and mix.
Whip the egg white, and when a large bubble comes up, divide the sugar into 3 times and whip it to make a meringue with soft horns.
Put the mixed dough into the meringue, mix it, and then divide the dough in half. Mix the cocoa powder and milk in one place and mix to make chocolate dough.
Pour the chocolate dough into the mold, flatten it, put the vanilla dough in a squeeze bag, squeeze it over the chocolate dough, flatten it, and bake it for 25-27 minutes in a 170-degree preheated oven.
Take it out of the oven, put it on a cooling net, cool it for 15 minutes, turn it over, and remove the miscible paper.
Cut the long side and cut the short side at an angle.
Apply apricot jam, roll, and harden for about 1 hour in the refrigerator.
