1. 5 grams of sugar, milk, mixed and whipped until emulsified
2. Sift in the flour and red yeast rice powder and mix well
3. Add 2 egg yolks, mix well, make aside and set aside
4. 2 egg whites with 25 grams of sugar
5. Drip lemon juice
6. Beat until wet foaming, as shown in the figure, lift the whisk to bend upright
7. Mix the meringue and egg yolk paste, first spoon half of the meringue into the egg yolk paste dish, and mix well by turning up and down
8. Then pour it back into the meringue dish and mix well, preheat the oven with the upper and lower tubes at 150 degrees
9. Pour the mixed cake batter into a baking pan lined with greased paper
10. Smooth the surface
11. Bake in the middle layer of the preheated oven for 23 minutes
12. Bake it out, tear open the greased paper on all sides and let cool
13. Beat the cream with sugar until it is dry, and spread it on the top of the cake
14. Roll up the cake with the help of oil paper
15. Tighten both ends of the roll, put it in the refrigerator for 1 hour to shape, and then take it out and cut into pieces.
Tips:The time and temperature are for reference only. You must wait for the cake roll to cool completely before applying the cream, otherwise the heat will melt the cream. The size of the bakeware is 20cm*24cm
