Red Velvet Chantilly Cream Cake Roll

Milk, salad oil, and sugar1 are beaten with a whisk until the sugar dissolves.

Add red yeast rice powder and mix well.

Sift in the cake flour and cornstarch.

Continue to mix evenly.

Add the egg yolk.

Stir until it becomes a thin paste and set aside.

Add lemon juice, salt, and sugar to the egg whites (add in several portions).

Beat the meringue to stiff peaks (when lifted, it forms small tips).

Add a small amount of meringue to the batter.

Mix until the color is uniform.

Add the remaining meringue and mix well.

Brush a small amount of oil on the baking tray and line it with parchment paper.

Pour the batter and spread it evenly over the baking pan, then tap to release air bubbles.

Preheat the oven with top heat at 180℃ and bottom heat at 165℃, and bake for 15 minutes.

After coming out of the oven, let it release steam and cool down.

Add a small amount of whipped cream and sugar to the mascarpone and beat until smooth.

Add the remaining cream and vanilla paste.

Whip the cream.

Brush the oil paper with powdered sugar or flour to prevent the cake base from sticking, place it on the oil paper, and spread butter on top.

After rolling up, put it in the freezer for 10 to 30 minutes to set.

Cut into pieces.