1. Prepare the cake materials and a cake roll silicone pad.
2. The egg yolks and whites are separated well. Add 6 egg yolks to the flour, milk, and oil and stir evenly without particles.
3. Add sugar in 3 times to beat the egg whites until stiff foaming (lift the mixer, the meringue is in an inverted triangle shape and does not drip).
4. A small amount of meringue is added with red pigment and matcha powder to adjust the desired color.
5. Mix the whipped meringue with the egg yolk batter, and mix it up and down to avoid defoaming.
6. Spread a painted silicone mat on the baking tray, use a colored red batter to draw the petals and matcha green to draw the flower branches. Put it in a preheated oven at 170 degrees and bake for one minute. The basic flowers will be ready. Pour the remaining batter on the baked pattern, 170 degrees, middle layer, 30 minutes.
7. Place the cake on the baking tray with the pattern facing down.
8. Spread a layer of whipped cream, roll it up, draw on the periphery of Yihua with cocoa powdered water, write in English, and keep it in the refrigerator for more than one hour.
9. slice.
10. Set it up and enjoy it for yourself.
11. Let's eat.
Tips:When drawing a pattern, just draw the outline directly after baking.