1. Separate the egg whites and yolks, pour 5 egg yolks into a bowl; add soft white sugar and beat with a whisk; it is milky white until the volume expands
2. Pour the egg whites into a water-free and oil-free basin; beat the egg whites at a low speed with a whisk to form dense bubbles as a whole; pour in the full amount of soft white sugar; continue to beat with a whisk until smooth, and the egg whites are white, and The texture is corrugated; pour the egg yolk paste mixed in step 3 into the egg whites; use a spatula to scoop up the batter and egg whites and mix well
3. Mix low-gluten flour and red yeast rice powder and sift into the basin; continue to mix evenly with a rubber spatula
4. Pour the corn oil on the spatula and pour it into the batter; use the spatula to quickly stir the batter evenly; line the baking pan with greased paper, pour the mixed batter, smooth the surface slightly, and put it in the middle of the preheated oven , 190 degrees, bake for about 15 minutes; after the oven is out of the oven, take the baking paper and leave the baking tray immediately, put it on the wire rack and let it cool, then tear off the grease paper
5. Pour the whipped cream into the basin, add fine sugar, and beat with a whisk; put a piece of oil paper under the cake slice, spread the whipped cream inside the cake slice, the beginning of the cream is slightly thicker, the end of the cream is slightly thin, and the last is about 3cm No butter; roll up the cake slices, wrap them in greased paper, refrigerate for 30 minutes, take out and eat
Tips:1. Eggs are better after being refrigerated;
2. It takes about 3 minutes to beat the egg whites, until the egg whites are picked up and slowly fall from the whisk, and the texture formed in the basin does not change;
3. Be lazy and use corn oil to replace the unsalted butter in the original recipe. TX, who likes a strong aroma, can melt the butter instead of corn oil and add it to the batter;
4. Mix the batter evenly with the method of mixing to avoid defoaming.
