Mini chocolate-rice roll

Received good reviews when I made this Chocolate roll. My kids and Sister-in-law enjoyed it. And in fact, I'd burnt the bottom layer of the cake! Seemed easy recipe but kinda of 'petty' cake as well, need much care and attention. To settle the chao tar bottom, I scraped it away as I do not wish to waste it.

Recipe and method adapted by Happy Flour.

Ingredients:

• 3 egg (separated) 
• 50g sugar 
• ½ tsp chocolate paste
• 45g cake flour 
• 2 tsp cocoa powder 
• ¼ tsp baking powder 
• 40g butter (melted) 
• butter cream 
• chocolate rice

Method:

(Cake)

• Preheat the oven to 200°C.
• Lined and greased 9 x 12" baking tray, set aside.
• Sift cake flour, cocoa powder and baking powder together and set aside.
• Whisk the egg white till foamy.
• Add in sugar gradually to the egg whites and beat till stiff peaks. 
• On medium speed, add the egg yolks one by one and chocolate paste, whisk till well incorporated.
• Fold the flour mixture gently to the egg white mixture in 3 portions till well incorporated.
• Fold in the melted butter till all are well incorporated.
• Pour batter onto the tray, smooth it out and punch on the table top to remove excess air.
• Bake for 10-15 min (I baked for nearly15 min)
• Transfer the cake to a rack and let it cool. (skin facing up)

(Butter cream)

Ingredients and method by My sugar n spice.

I've halve the recipe.

• 200g of unsalted butter
• 70g of egg white
• 70g of powdered sugar (icing sugar)
• 1 tsp of vanilla extract

Method:

• Whisk the egg white in a clean bowl till bubbles
• Add in powdered sugar graudually and beat till stiff peak (not dry form), set aside
• In a clean bowl, beat the butter till creamy and pale yellow
• Add in the egg white mixture gradually to the butter mixture and mix until all are well incorporated. 

The butter cream can be stored in an air-tight container inside the fridge for couple of weeks. Just defrost in advance when you need it.