Red Velvet Cream Cake Roll

Red Velvet Cream Cake Roll

Overview

In spring, it has been raining for a long time. It is humid and there is almost no sunshine. Well, I don’t like this kind of weather. I always feel that it is better to have sunshine, which gives people a positive feeling. But no matter what, you must have a positive attitude towards life, such as making yourself a beautiful cake. I have wanted to make this red velvet cake roll for a long time. Isn’t it amazing? I have always been fascinated by its beauty. I finally made it today. The finished product is very delicate and soft. It is worth trying.

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Ingredients

Steps

  1. Mix corn oil and milk to emulsify, sift in low flour and red yeast powder, stir until there are no particles, then add egg yolk to form a fine paste

    Red Velvet Cream Cake Roll step 1

  2. Drop lemon juice into the egg whites, add sugar in three batches, beat until wet foam forms, then mix evenly with the red yeast paste. Remember to stir to prevent defoaming. Pour the mixed batter into a baking pan lined with greaseproof paper and smooth

    Red Velvet Cream Cake Roll step 2

  3. Preheat the oven to 150 degrees and bake for 40 minutes. The specific temperature and time are determined by your own oven. After cooling, remove the parchment paper

    Red Velvet Cream Cake Roll step 3

  4. Whip the cream and sugar until it is still fluid, then spread it on the cake body

    Red Velvet Cream Cake Roll step 4

  5. Roll up cake

    Red Velvet Cream Cake Roll step 5

  6. Wrap the outside with a layer of oil paper, roll it into a white rabbit toffee shape, and put it in the refrigerator to set for about 1 hour

    Red Velvet Cream Cake Roll step 6