Red Velvet Swirl Cake Roll~ (Made with Fashuai Steam Oven)

Mix the corn oil and milk with a manual whisk until emulsified.

Sift the cake flour into the oil and milk mixture.

Use a manual egg beater to mix evenly with a horizontal cutting motion.

Crack the yolk into a bowl, and put the egg white in the refrigerator to freeze for later use.

Stir until the egg yolk mixture is smooth.

Add lemon juice into the egg whites, then gradually add the granulated sugar in three portions, whipping until 80% stiff peaks (soft peaks with a small hook).

Take one-third of the egg whites and yolk mixture and fold them together gently until evenly combined.

Then pour the mixed cake batter into the remaining egg whites, and fold together evenly using the same method.

The final cake batter is smooth without noticeable air bubbles.

Lightly coat the inside of an x28 square baking pan with a thin layer of corn oil, pour in half of the cake batter, and gently shake to remove any air bubbles.

Mix the red yeast rice powder and water evenly, then add it to the remaining cake batter.

Use a spatula to casually mix it a few times.

Fill into a piping bag.

Evenly squeeze it onto the plain cake batter from before, spreading it across the entire baking pan.

Prepare a thin chopstick and start drawing from a corner of the baking tray.

Draw the lines back and forth according to the pattern.

Set the steam oven to the upper and lower heating function, preheat to 160°C, and bake on the middle-lower rack with upper and lower heating for 28 minutes.

Give a few light shakes after taking it out of the oven.

Cover with oiled paper and invert it out, then cover with a baking tray and set aside.

Whip the heavy cream with fine granulated sugar until it reaches a piping consistency, then spread it evenly over the surface of the cake, placing diced mango pieces on one-third of it.

Use a rolling pin to roll up the cake roll, and refrigerate overnight.