Two-Colored Ruyi Cake Roll

A fresh egg usually weighs 280g with the shell.

Separate the egg yolks from the egg whites, beat the egg yolks, and add the milk, stirring until well mixed.

Then add the salad oil.

Stir evenly.

Sift in the cake flour and fold evenly.

The egg yolk mixture is finished.

Divide the egg yolk mixture into two portions.

Whip the egg whites until they form coarse foam, then add sugar for the first time and continue beating.

Beat until fine bubbles form, then add sugar for the second time.

Beat until it reaches a thick consistency, then add sugar for the last time.

Then add cornstarch and mix evenly.

Whip the meringue until it forms soft peaks.

Fold the meringue into the natural-colored cake batter until well combined.

Fold in the meringue in two additions until well combined.

The natural-colored cake batter is ready.

First, take 2 scoops of cake batter and add red dragon fruit powder, mix well, then pour into the bowl and fold until evenly combined.

Add the meringue to the batter in two batches, working quickly throughout to prevent deflation.

Quickly pour the natural-colored cake batter into the baking pan and smooth it out, then put the pink cake batter into a piping bag.

Use a scraper to smooth it and shake out the air bubbles.

Preheat the oven for 5 to 10 minutes, place the baking tray in the middle rack, and bake at 145°C with both upper and lower heat for 30 minutes.

Take out the cake slice and shake it twice, cut off the four edges, roll it up tightly, and refrigerate to cool.

Cut the cake roll into slices.

Place the sliced lucky cake roll on a plate; the finished product has a very beautiful color!

Ruyi cake rolls have a soft texture, are sweet and tasty, suitable for afternoon tea, and are suitable for people of all ages.