Red Velvet Cake Roll

Name: Red Velvet Cake Roll
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 4 egg; 40g Powdered sugar; 40g Sunflower seed oil; 40g milk; 8g Red yeast powder; 30g Low powder; 250g Light cream

by Mom Nini

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

The loose taste is as silky and delicate as luxurious velvet, with the whiteness of clouds. I don't know how many people will like it.
Every major gourmet website has its presence, especially the red color of the cake comes from natural red yeast rice. Red yeast rice is made of indica rice as raw material, using high-quality monascus, and refined by deep liquid fermentation. It is a natural food additive with high safety and beneficial to human health. Its bright color, pure hue, fullness, good light and heat stability, is an ideal coloring agent for natural green food.
I used the method of spreading greased paper on the baking tray and rewinding the cake. The finished product has a beautiful towel surface, which is very satisfying to me.

Ingredients

Red Velvet Cake Roll

1. Whipped cream with sugar, spread over ice water

2. Dispense until it can be decorated, cover with plastic wrap and store in the refrigerator

3. Low flour and red yeast rice powder are mixed thoroughly and sieved twice for later use

4. Line the baking tray with greased paper in advance, and preheat the oven at 180 degrees

5. Separate egg yolk and egg white (the egg white is required to have no water and no oil in the bowl), and the egg yolk is whipped with 10 grams of sugar until the color becomes light yellow

6. Add milk and stir well

7. Add sunflower oil and stir well

8. Sift in the mixed powder

9. Stir until there are no flour particles and set aside

10. Add 30 grams of sugar to the egg whites in portions

11. Beat to wet foam, pull up the surface of the egg beater with a small hook

12. Mix the egg white paste and egg yolk paste and stir evenly (do not stir in a circular motion to avoid defoaming)

13. Pour the batter from a high place into the baking pan, scrape the surface, shake vigorously a few times, shake out big bubbles

14. Put into the preheated oven, 180 degrees, middle and lower level, 20 minutes

15. After the cake is baked, immediately take it out and put it on the grill, and remove the grease paper while it is hot.

16. After cooling, cut off the cake and trim all sides, face up

17. Using the method of rewinding, apply light cream, thicken the beginning and apply a thin layer at the end, and leave 3cm without cream to avoid leakage of cream when rolling

18. Then lift the oil paper and roll it up with a rolling pin

19. Seal both sides, put the end of the cake roll directly below and put it in the refrigerator freezer for 1 hour

20. After taking it out, cut off a thin layer of the unattractive parts of the head and tail (eat it directly), and then cut into pieces. (Use a sharp knife to cut into pieces, and wipe the blade clean with each cut)

Tips:
1. Red yeast rice powder and low-gluten powder should be thoroughly mixed and sieved.
2. It does not matter which side is used as the surface of the cake, as long as the best side is used as the surface.
3. When the cake is refrigerated, put the end of the cake roll directly under it and put it in the refrigerator freezer, so that the shape will be more beautiful.
4. When using a sharp knife to cut the cake, wipe the knife clean after every cut.