Recipe for red velvet cake roll

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  1. Pour the corn germ oil into a water-free and oil-free container and weigh it.

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  2. Mix the weighed corn germ oil and milk and stir evenly.Add the egg yolk and stir evenly.

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  3.Weigh the flour and sift it into the milk mixture, stir it up and down evenly

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  4.Put the egg whites into a water-free and oil-free basin, add sugar and lemon juice p>

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  5. Beat the egg whites with a whisk at high speed until smooth and not flowing

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  6.Put one-third of the egg whites into the batter and mix evenly

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  7.Pour the mixed batter into the egg whites and mix well

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  8. Take a little batter and put it into a piping bag or a fresh-keeping bag.Line a baking sheet with parchment paper.Extrude a heart-shaped pattern on the parchment paper.Preheat the oven to 150 degrees., put into baking pan and bake for 3 minutes to set

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  9.Sift the red yeast rice powder into the batter Mix well

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  10. Pour the evenly mixed batter into the baking pan, smooth it out and then gently shake it.Shake out the bubbles twice

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  11. Preheat the oven to 150 degrees and bake for 20 minutes

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  12.Take out the baked cake and place it upside down on the baking grid and peel off the oil paper

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  13.Add sugar to the light cream and use a whisk to beat at high speed until it is textured and not flowing

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  14.Turn the cake over and lightly score two thirds of both sides horizontally to prevent it from breaking when rolled up p>

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  15. Touch the cake and slowly roll up the whipped cream with oil paper, tighten both sides and put it in the refrigerator.Two hours to set

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  16.Cut the shaped cake roll into small pieces