Recipe for red velvet cake roll

1.Finished product picture

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  2.One more

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  3.Prepare ingredients

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  4.Separate the egg white and egg yolk, add 10 grams of fine sugar to the egg yolk, and stir evenly with your hands p>

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  5.Add vegetable oil to the egg yolk liquid and stir evenly by hand

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  6.Add milk and continue to mix with hands

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  7.Sift in the mixed low flour and red yeast powder, stir evenly with a spatula, and set aside

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  8.Add a small pinch of salt and a few drops of white vinegar to the egg whites, use an electric egg beater to beat fine foam, add fine sugar and meringue in 2 portions Beat until there are small upright corners

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  9.Use a spatula to take out 1/3 of the meringue.into the egg yolk paste

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  10. Mix well and pour it back into the remaining meringue and continue Cut and mix evenly, pour into the baking pan, and smooth the batter

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  11.Oven 180 degrees Preheat and bake on middle rack for 20 minutes.Pay attention to the coloring during the baking process.After 20 minutes, take out the baking sheet, place it upside down on a wire rack lined with oil paper, and tear off the upper layer of oil paper

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  12. Add light cream to powdered sugar and beat with an electric egg beater until it is evenly distributed

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  13. Spread cream on the cake that has been warmed by your hands, roll it up with oil paper, and put it in the refrigerator to refrigerate

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  14.Just cut into pieces when eating