Red yeast cake roll

Red yeast cake roll

Overview

I made this cake roll with a little red yeast powder added, 2 teaspoons, but I couldn’t feel the change in taste, but it made the ordinary cake roll more beautiful. It was the first time I made such a satisfying cake roll, so happy!

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Ingredients

Steps

  1. Prepare all ingredients and separate egg whites and egg yolks

    Red yeast cake roll step 1

  2. Add water and corn oil to the egg yolks and stir evenly with a whisk

    Red yeast cake roll step 2

  3. Sift in low-gluten flour and red yeast powder

    Red yeast cake roll step 3

  4. Stir evenly

    Red yeast cake roll step 4

  5. Next, make the egg whites. Add 1/2 teaspoon of white vinegar to the egg whites, and then start beating with an electric egg beater

    Red yeast cake roll step 5

  6. Add the sugar in 3 batches and beat until it is about 8 points thick. Lift the egg beater and make it curved

    Red yeast cake roll step 6

  7. Add 1/3 of the beaten egg whites into the egg yolk paste made before, and mix evenly

    Red yeast cake roll step 7

  8. Then pour it all back into the remaining 2/3 of the meringue

    Red yeast cake roll step 8

  9. Stir evenly again, pour into the baking pan, and shake the baking pan on both sides to make the cake batter even and even

    Red yeast cake roll step 9

  10. Put it in the preheated oven at 190 degrees for about 20 minutes!

    Red yeast cake roll step 10

  11. Take out the baked cake roll, let it dry until it is no longer hot, and turn it upside down

    Red yeast cake roll step 11

  12. Roll it up with a rolling pin

    Red yeast cake roll step 12

  13. Wrap the cake roll with oil paper and refrigerate for 1 hour

    Red yeast cake roll step 13

  14. Then take it out and cut it into sections

    Red yeast cake roll step 14