Red Velvet Oreo Cream Roll

Mix the milk and corn oil thoroughly and beat until emulsified.

Sift in the cake flour and stir in a zigzag motion until smooth, then add the egg yolks and red velvet essence and mix until there are no lumps.

Add an appropriate amount of lemon juice or white vinegar to the egg whites, then gradually add the granulated sugar in three parts and whip until soft peaks form.

Take one-third of the egg white and fold it evenly with the egg yolk mixture.

Pour all of the egg yolk mixture into the egg whites and fold until evenly combined.

Place an oiled cloth or parchment paper in an inch-sized baking pan, pour in the egg batter and spread it evenly on the surface, then gently tap the mold to remove large air bubbles.

This time, the Midea S5 Gas Card was used. This oven allows you to set DIY recipes through the Midea 'Meiju' app on your phone. For the first stage, choose convection baking at 140°C for 15 minutes. For the second stage, set it at 150°C for 5–8 minutes, with the time adjusted according to the actual condition of the cake base. This oven allows you to adjust the duration directly during the baking process (for flat baking, bake at around 150°C for about 22 minutes).

Remove from the oven and mold, let it sit for a while, then tear off the parchment paper.

After whipping the cream, add crushed Oreos and spread it on the cake layer, slightly below the middle position. The whipped cream should form a small mound.

Use oiled paper and a rolling pin to roll up the cake sponge. Place it in the refrigerator to chill.