Red Velvet Cream Cake Roll
Overview
Because I have always wanted to make a red velvet cake, I bought red yeast rice flour and completed this cake in my spare time. It’s the peak of spring, while the spring is still there and the spring flowers are still there, use this cake to echo the spring~
Tags
Ingredients
Steps
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Put the egg whites into a water-free and oil-free basin and add white vinegar.
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Add the powdered sugar into the egg whites in three batches and beat until wet peaks form.
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Place the egg yolks in a large bowl and add the milk, vanilla extract and corn oil.
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Stir evenly and sift in the cake flour and red yeast rice powder.
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Mix well.
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Put one-third of the egg whites in it.
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Mix well.
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Pour the cake batter into the remaining egg whites.
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Continue to stir evenly.
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Pour the cake batter into a 28*28 square plate.
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Preheat the oven to 180 degrees for about 20 minutes.
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Whip the whipped cream when baking the cake. Put the light cream into a large bowl, add the sugar, and beat until it is ready for decoration.
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Let the baked cake cool and spread whipped cream on it while it's still warm.
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After rolling, refrigerate to set.
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After shaping, cut into pieces.
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Sprinkle with powdered sugar.
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Decorate with some flowers and diced mango.
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O(∩_∩)O Haha~ Let’s eat~
