1. Take an appropriate amount of red yeast rice distiller’s grains and rinse with milk to filter out the red milk (you can directly use red yeast rice powder)
2. Separate the egg white and the yolk, and put them into a water-free and oil-free egg beater.
3. Add corn oil to the egg yolk
4. Add red milk and stir until there is no oil star on the surface
5. Sift in low-gluten flour
6. Stir evenly, set aside for later use
7. Whip the egg whites and add the caster sugar three times
8. The egg whites are sent to the big hook state
9. Take 1/3 of the meringue and add it to the egg yolk paste, stir evenly from the bottom
10. Pour it back into the remaining meringue
11. Stir evenly from the bottom until it becomes a smooth and smooth cake batter
12. Pour it into a gold plate covered with greased paper and shake it a few times
13. Put it into the middle layer of the preheated oven, and bake at 155 degrees for about 15 minutes. After baking, take it out. Cover the surface with a layer of greased paper, turn it upside down, and let cool.
14. Add the whipped cream and caster sugar and send it to the decorating state
15. Pile the whipped cream in the middle of the cake base with a spatula
16. Roll the oil paper, roll up the two ends of the cake body toward the middle, with the interface facing down, put it in the refrigerator for half an hour
17. After refrigerating, peel off the greased paper and cut off a small piece at both ends, so that the butter cut surface at both ends is smoother
Tips:1. In order to prevent the cake roll from drying out, don't over-spend the egg whites, just use large hooks or between large and small hooks. In addition, the baking time and temperature should be increased or decreased according to the actual oven temperature of different ovens.
