2. Put the egg yolk and egg white into two pots respectively, and take out 20 grams of sugar and put it into the egg yolk.
3. Add the fine sugar to the protein in three times, and beat the protein until it is hard, that is, the protein is stirred with an eggbeater, and the tip will bend slightly when it is blown, even if the protein is beaten.
4. Add cooking oil to the egg yolk and beat until you can't see the oil flower. Add milk and continue stirring.
5. Sift the low flour and red yeast powder into the egg yolk liquid and stir.
6. After the cake paste is mixed, pour it into the baking tray covered with oil paper for 7 minutes, preheat the oven to 160 degrees, and heat it up and down for 30 minutes.
7. Beat the whipped cream with fine sugar until fluffy and delicate, and then put it in the refrigerator for refrigeration. When the cake cools, spread cream in the middle.
8. Roll up the cake, save it with oil paper, refrigerate it for half an hour, and decorate it.
The main ingredients of the cake are flour, eggs, cream and so on. It contains carbohydrates, protein, fat, vitamins and minerals such as calcium, potassium, phosphorus, sodium, magnesium and selenium. It is very convenient to eat and is one of the most commonly eaten cakes.