Low-gluten flour

Eggs Egg yolk batter ingredients: egg yolks 5, 25 grams of sugar, 45 grams of milk, 45 grams of grapeseed oil (can be used salad oil or corn oil), 75 grams of low gluten flour, 15 grams of red currant powder

Egg white batter ingredients: egg whites 5, 80 grams of sugar

Inside the filling: 150 grams of cream, 50 grams of sugar

1. egg yolks with sugar whisked

2. pour milk and corn oil whisked

3. flour and red currant powder mixed well

4. sieve into the yolk paste

5. with a whisk to fish mixing way mixing until smooth without particles

6. egg white into the oil-free, water-free containers, the first whisk beat to a coarse foam, and then one time. Add all the sugar and continue to whisk until the whites are smooth and have visible lines, lift the beater head and the whites will naturally hang down and not drip, showing a long triangle shape

7. Take 1/3 of the egg whites and pour them into the batter and mix well, don't overmix, use the fishing method of mixing

8. Then pour the batter into the remaining meringue

9. p>10. Line a baking sheet with greaseproof paper and pour the batter into the baking sheet

11. Use a spatula to smooth out the batter

12. Then pick up the baking sheet and drop it twice on a flat surface to shake out the big bubbles

13. Preheat the oven in advance for about 8-10 minutes at 190°C for the top tube and 165°C for the bottom tube, and put the baking sheet into the oven on a medium to low level for 16 minutes, turning on the heat in the last 5 minutes. The last 5 minutes of the baking time, the hot air was turned on, and the coloring was very even

14. Remove the cake from the oven immediately after baking, and put it on the baking sheet until it is basically cool

15. Cut a slanting angle on one end of the cake slice

16. Shallowly cut two knives on the surface of the other end of the cake slice, and then roll the roll up a little better

17. The point with a beveled edge should be reserved for about 2-3 cm without buttercream, so as not to be squeezed out of the buttercream when rolled

18. Put the rolling pin under the parchment paper, push the cake sheet upwards, roll it up, then wrap the cake roll in parchment paper, tighten the ends, and place it in the refrigerator for 30-60 minutes to set before slicing. 1. Preheat the oven to 350F/177C. Prepare three 9-inch cake pans, spray them with oil, and line them with baking paper. Spray three 9-inch cake pans with oil and line with baking paper. Mix the cake flour, beet powder, cocoa powder, salt and bakingsoda.

2. Beat the butter and sugar on medium speed for about 5 minutes, add the eggs in batches and beat well.

3. Add buttermilk and dry mix in three batches, mixing well. Add vanilla extract and apple cider vinegar, mix well.

4: Divide into molds and bake for 30-40 minutes.

5: Once cooled, frost with cream cheese sweet cream frosting.