Red Velvet Cake Roll

1.Preparation 1: A baking sheet (28*28), lined with a piece of oil paper larger than the baking sheet;

2.Preparation 2: The basin for beating egg whites should be oil-free and water-free.It is best to wipe it with kitchen paper;

3.Separate egg whites and egg yolks;

4. Add a few drops of white vinegar to the egg whites, add powdered sugar in three batches, and use an electric whisk until the meringue drips and the texture does not disappear immediately;

5.Add 20g powdered sugar to the egg yolk, beat it directly with an egg beater until it is thick and white in color, and add it to the meringue;

6.Sift in the mixed low powder and red yeast powder, and pick up the drippings Mix evenly;

7. Add salad oil and stir evenly by lifting and dripping.;

8. Pour the evenly mixed cake batter into the baking pan, shake it, and then Shake lightly to remove air bubbles;

9. Preheat the oven to 190 degrees and bake for 12-14 minutes , take it out, use the heat dissipation net to put it on the front of the baking pan, then flip it upside down, remove the baking pan, gently remove the parchment paper, and let it cool;

10. Take out the whipping cream from the refrigerator, add 30g powdered sugar, and whip until the texture is clear and not easy to disappear;

11. Wait for the cake body to cool, then use oil paper, flip it over, use a knife to lightly cut one end of the cake body, and then apply whipped cream Whipping cream, then roll it up;

12. After the cake is rolled, wrap it with oil paper and place it Refrigerate for 30 minutes to set;

13.Cut into sections, do not eat immediately, It can be packed in food boxes and refrigerated to make it taste better.

14.Plate and enjoy