Low gluten flour 65g Monascus powder 7g
Eggs 4 White sugar 60g
Corn oil 50g Milk 50g
A few drops of lemon juice Light cream 250g
White sugar 25g
Red velvet cake roll recipe Red Velvet Cake Roll#DateMOF# Recipe Illustration 1

Step 1

1. Egg white separationSeparate, add a small amount of white sugar (approximately 10g from the total 60g) to the egg yolks and beat until pale. Red Velvet Cake Roll#DateMOF# Recipe Illustration 2

Step 2

2. Add corn oil in batches and stir evenly; add milk in batches and stir evenly. Red Velvet Cake Roll#DateMOF# Recipe Illustration 3

Step 3

3. Sift in the low-gluten flour and red yeast powder, and mix or stir evenly to remove any particles; Red Velvet Cake Roll#DateMOF# Recipe Illustration 4

Step 4

4. Add a few drops of lemon juice to the egg whites, add sugar in 3 batches, and beat until a smooth and smooth protein paste is obtained, about 8 minutes; Red Velvet Cake Roll#DateMOF# Recipe Illustration 5

Step 5

5. Fold the beaten egg white paste into the egg yolk batter in three batches. Remember not to stir in circles to prevent defoaming; Red Velvet Cake Roll#DateMOF# Recipe Illustration 6

Step 6

6. Pour the mixed batter onto a baking sheet lined with greaseproof paper and smooth it out;Red Velvet Cake Roll#DateMOF# Recipe Illustration 7

Step 7

7. For the middle layer, bake at 180°C for 18-20 minutes. Let cool, wrap in whipped cream, roll up, and refrigerate for 15 minutes to set. Red velvet cake roll recipe