1. Mix milk and salad oil until fully emulsified and no oil is visible
2. Add granulated sugar and stir evenly without particles
3. Add cake flour and stir evenly without particles
4. Add the egg yolk and stir until it is smooth and fine without particles
5. Put the egg whites in the refrigerator while stirring the yolks
6. Stir the egg yolks evenly, take it out, add in caster sugar, and beat with lemon juice
7. Add 1/3 of the egg whites to the egg batter and stir evenly
8. Then pour the mixed cake batter back into the remaining egg whites and mix evenly, add 150g cake batter to 10g red yeast rice powder and mix evenly
9. First pour the original cake batter into the baking tray and smooth it out
10. Then squeeze the red velvet cake batter
11. Insert your finger into the cake batter to draw an S shape
12. Turn the bakeware 90 degrees to the right to draw the s shape
13. Preheat the oven at 160 degrees and bake for 25 minutes. After the oven is cold, cut into 4 sides.
14. Whip the whipped cream with sugar, and spread the cream on the cooled cake
15. Roll up and freeze for 30 minutes
16. Frozen is slightly hard and can be cut and eaten
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