1. Melt the red yeast rice powder with boiling water, and set aside (because it is thicker, the taste is a little unpleasant, it’s okay, it will basically tasteless after adding custard for a while)
2. Add vegetable oil, water and salt, and stir quickly until there is no oil slick, as thick as rice soup
3. Sift and add cake mix
4. Stir evenly without drawing a circle
5. Separate the egg white and yolk, add the egg yolk to the batter
6. Stir well
7. Mix the red yeast rice powder and egg yolk paste evenly
8. Begin to beat the egg whites, first beat until the thick froth and add 1/2 sugar
9. Add the remaining sugar to the foam until it’s fine, because you don’t need to make a cake roll, so you only need to add the sugar in two batches.
10. Whip the egg whites until moist, just bend the hooks, so that the cake rolls are not easy to crack in this state
11. Add 1/3 egg white to the red yeast rice yolk paste, mix well
12. Add the remaining egg whites to the egg yolk batter and mix evenly into a cake batter
13. Line the baking tray with greased paper and pour the cake batter
14. Flatten the cake batter and shake out bubbles
15. Put into the oven, preheat at 180 degrees, bake for 22-25 minutes
16. After the oven is out, spread a clean greased paper, take out the cake roll, tear off the greased paper at the bottom, and let it cool on the drying net
17. When it’s lukewarm, roll up the cake and set it in shape. When it’s completely cold, open it and apply the cream
18. Spread cream on the inside of the roll and roll it up again, refrigerate for 20 minutes and then cut into pieces
