Red velvet cake roll

Name: Red velvet cake roll
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 35g low-gluten flour; 7g Red yeast rice powder; 36g Milk; 36g Corn oil; 72g Egg yolk; 160g egg white; 40g white sugar; 150ml light cream

A homemade recipe for Red velvet cake roll, combining low-gluten flour, red yeast rice powder and milk; baked until light, fluffy and golden. Great for beginners and experienced home cooks alike.

45 minNewEasy Baking Roast Sweet

Instructions

1
Prepare the ingredients.
2
Mix milk and corn oil until emulsified.
3
Sift in the cake flour and red velvet powder, mix until there are no lumps, then add the egg yolks and mix evenly. Set aside.
4
Add the white sugar to the egg whites in three portions, and beat until stiff peaks form.
5
Take another one-third and gently fold it into the egg yolk mixture until well combined, then pour it back into the remaining egg white foam and fold until evenly mixed.
6
Pour the cake batter into the baking pan, preheat the oven to 150 degrees, bake for 30 minutes, then take it out and let it cool for later use.
7
Whip 10g of white sugar into the light cream, and spread it evenly on the cake base.
8
Roll up one side.
9
Cut off the irregular parts at both ends, then cut into pieces and you can enjoy it.