Name: Red Velvet Cake Roll
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 40g milk; 40g White sugar; 40g Cooking oil; 5g corn starch; 8g Red Yeast Rice Noodles; 42g Low-gluten flour; 1 pinch salt; 4~5 drops Lemon juice; 170g Light cream

Red Velvet Cake Roll

by Lao Fang Xiaoyu

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

There are many opinions on the origin of Red Velvet Cake. The dramatic story is that it originated in the Waldorf-Astoria Hotel in New York. Around 1959, a female guest ate at the hotel and enjoyed the Red Velvet Cake. She was very interested in cakes. , So asked the hotel for the name of the cake chef and the cake recipe, and the hotel met her request. Later, she received a high bill. It turned out that the hotel did not inform the cake recipe free of charge. The female guest was angry and announced the recipe of the red velvet cake to the whole society. The red velvet cake has since become famous all over the world.
Red: Since ancient times, it has symbolized nobility and beauty, celebration and auspiciousness. On the special day of Qixi Festival, can you give him a little surprise or surprise? I thought of---red velvet cake roll: when he came back and opened the refrigerator, haha: you all guessed it~~~"

Red Velvet Cake Roll

1. Prepare the ingredients and separate the egg white from the yolk

2. Mix milk + canola oil until emulsified

3. Sift in red yeast rice flour, corn starch and low-gluten flour and mix well

4. Add the egg yolks one by one

5. Mix into a smooth batter, set aside for later use

6. Put salt and lemon juice in the egg white

7. After beating for a while, pour in the white sugar all at once

8. Hit until wet foaming and a big hook shape appears

9. Take 1/3 of the egg white batter and mix well in the egg yolk batter

10. Pour it back into the egg white bowl

11. Mix quickly and lightly

12. Pour into a golden pan with oil cloth and gently shake around to make the cake batter flow evenly and then shake out big bubbles

13. Into the middle layer of the preheated oven: 180 degrees, upper and lower fire

14. Bake for about 18 minutes

15. Take out the gold plate and shake it twice from a height of about 30cm

16. Quickly buckle the dummy oil paper onto the grilling net, and gently tear off the oil cloth

17. Wash the mango and cut into long strips

18. Whipped cream + 20 grams of white sugar

19. Put the cake's front side up, spread whipped cream, and put in the mango sticks

20. Roll it up with the help of a rolling pin, put it in the refrigerator, and shape it

21. Cut into pieces before eating

Tips:
1. The egg white is good when it is wet, and it is easy to break when rolled up too hard
2. The cake is not easy to break when rolled up when it is warm
3. The red yeast rice powder is a little bit less than 8 grams, and 10 grams is better if you like it.
4. The specific baking time and temperature depends on your own oven