Cake:

Open the oven at 170^oC in 10 minutes.

Sift cake flour, corn starch and cocoa powder in one bowl. Then, mix egg yolk, sugar (45g), oil and milk until smooth, no lumps.

In another bowl, whip the egg white with a pinch of salt, cream of tartar and sugar (75g) until stiff peaks form.

Take 1/3 beaten egg mixture to the batter bowl and mix gently with the whisk. Then, use a spatula to mix the rest 2/3 beaten egg with the batter by folding method.

Next, pour the mixture to the rectangle tray, spread evenly on the tray and put in the oven in 25 mins.

After 25 mins, take it out and roll the cake when it is warm.

Let it cool.

Nectarine Jam:

Blend 395g chopped nectarines in a blender until you have a paste.

Cook the paste with 200g sugar until thick.

Let it cool.

Nectarine Cream:

Beat the whipping cream with 60g sugar until stiff (if you don’t like sweet, you don’t need to add sugar)

Mix the cream with 200g nectarine jam.

Chocolate cream frosting:

Let butter come to room temperature

To do 100g ganache (mix 50g whipping cream and 50g melted chocolate). The chocolate used should be dark chocolate and about 65% cocoa

Mix butter with cocoa powder, powdered sugar and ganache until smooth.

Putting it all together: rolling and decorating:

After the cake has cooled down, open it and spread the nectarines cream inside, with some fresh nectarine slices.

After rolling the cake, put it in the fridge to firm up for  at least 4 hours.

When the cake firm enough, start to frosting chocolate cream on the cake.

Using the folk to scratch the cake surface gently to create wooden stripes.

Then, decorate the cake using your imagination (rosemary, meringue mushrooms, etc.)