Red velvet cream cake

Prepare cold light cream.

Whip 200 grams of light cream with 20 grams of sugar.

It has obvious texture, the light cream has been whipped, and it is placed in the refrigerator to chill for later use.

Prepare the milk and oil, and mix evenly until emulsified with no oil spots.

Add the egg yolk and mix evenly.

Sift in the low-gluten flour and stir evenly in a Z-shaped motion.

Runny egg yolk mixture.

Add red yeast rice powder.

Get red egg yolk paste.

Add the sugar to the egg whites in three portions, whipping until the egg whites form stiff inverted peaks.

It's fine with meringue and the red yolk batter.

Take 1/3 of the egg white foam and add it to the red egg yolk batter, folding gently or using a cutting motion until well combined.

Pour the well-mixed cake batter into the remaining meringue and fold until evenly combined.

Pour into the baking pan and level it.

Place in the preheated oven, middle rack, 155°C (convection), and bake for 20 minutes (the temperature and time can be adjusted according to your own oven's temperament).

Alright, it's out of the oven, let it cool.

Flip it over and spread on the whipped cream.

Place the strawberry pieces on the side.

Spread butter on it and roll it up with a rolling pin.

Place it in the refrigerator for half an hour to set.

Alright, cut off both ends and then cut it in half.

Pipe cream flowers on top, and decorate with strawberries, chocolate (or blueberries).

Alright.

Finished product image.

Finished product image.

Finished product image.