1. After weighing all the ingredients, put the corn oil, water, and 10 grams of sugar in a large bowl, and beat them evenly by hand.
2. Sift in red yeast rice powder and low powder, and stir evenly without particles.
3. Separate the egg white and egg yolk and add the egg yolk to the batter.
4. Continue to mix well and set aside for later use.
5. The egg white bowl should be clean and free of water and oil.
6. Start to beat the egg whites. Add a few drops of white vinegar or lemon juice to the egg whites. Use an electric whisk to beat at high speed. Add 10 grams of sugar when the egg whites become large fisheye bubbles.
7. Continue to beat at high speed until the egg whites are fine, and add 10 grams of sugar again when there are no big bubbles.
8. Continue to beat at high speed when the egg whites begin to have obvious lines, add all the remaining 10 grams of sugar.
9. Continue to whip the egg whites to a wet foaming state.
10. Take about one-third of the egg white and add it to the egg yolk paste.
11. Use the bottom-extracting J-shape method to stir evenly (be careful not to use the circular method of stirring to cause defoaming, you can preheat the oven at this time).
12. Pour the mixed cake batter into the other two-thirds of the egg white.
13. Also use the bottom-pumping J-shaped method to stir evenly.
14. Cover a 28*28 baking pan with a silicone mat.
15. Pour the cake batter onto the baking tray, use a scraper to scrape the surface, then lift it up and shake it twice to shake out bubbles.
16. Preheat the oven at 170 degrees and bake for 18 minutes, take it out and let cool.
17. Add 20 grams of egg white to 100 grams of powdered sugar and beat the icing with an electric whisk, then add a few drops of green pigment and then add a few drops of water, and mix well to reach the desired state.
18. Then use biscuits and frosting to make a Christmas tree shape, and then dry.
19. 150 grams of whipped cream and 15 grams of sugar to beat.
20. Cut off the four sides of the cake a little bit, then divide into 12 equal parts, put the whipped cream into the piping bag, squeeze the whipped cream on each layer of each group of 3 cakes, and squeeze the whipped cream on the top.
21. Then you can plug in the Christmas tree decorations, it will be very Christmas.
22. Finished picture
23. Finished picture
Tips:1. The baking temperature is adjusted according to your own oven.
2. This recipe is a recipe for cake rolls. I made this recipe for Christmas.
3. 150 grams of whipped cream is a little bit less, basically it will be enough, preferably 200 grams will be more sufficient.
4. My frosting on the Christmas tree is relatively thin, so it is not obvious after sprinkling the colored sugar beads.
