1. The egg white is separated from the egg yolk, and the egg yolk is evenly beaten with a manual whisk.
2. Add milk and salad oil and mix well.
3. Sift the low flour and red yeast rice powder, sift into the egg yolk, cross and stir evenly.
4. The egg whites are added with sugar three times and beaten to nine for distribution. There are small hooks on the egg beaters.
5. Mix the egg yolk paste with the beaten egg white evenly.
6. Pour the cake batter into the baking pan and smooth the surface.
7. Heat the oven at 180 degrees and lower at 170 degrees and bake for 15 minutes.
8. After the cake is out of the oven, unmold, spread whipped cream on the back, remove the upper and lower parts of the strawberries, place them on the cream, roll them up slowly, and put them in the refrigerator for one hour to set.
Tips:1. Don't beat the egg whites until hard foaming. If the egg is beaten, the cake will easily crack when it is rolled.
2. If red yeast rice powder is not added, the amount of low powder is 40 grams.
3. After cutting off the upper and lower parts of the strawberry, it is best to roll it on kitchen paper to absorb the moisture before placing it on the cream.
