2. 4 eggs, 75g of low-gluten flour, 5g of monascus powder, 50g of milk, 40g of corn oil, 20g of sugar, 60g of sugar, baking powder 1 g, tartar powder less than 1 g, and proper amount of cream.
3. Prepare all the materials. Put the egg whites and egg yolks in two pots respectively. After breaking the egg yolk, add sugar, corn oil and milk and beat well with a manual whisk. Mix the low-gluten flour, monascus powder and baking powder evenly, sieve them into egg yolk and stir well.
4. Add Tatar powder and 30 grams of sugar to the egg white and beat it with electric egg beater until it becomes sticky. Add the remaining 30 grams of sugar and stir until wet and foaming. Take a part of the protein paste and put it into the monascus yolk paste, and stir it evenly with a scraper.
5. Then put the remaining yolk paste in and stir well. This is what it looks like after mixing. Preheat the oven to 180℃, spread oiled paper or tin foil on the baking tray, pour the prepared batter into the baking tray and scrape the surface flat, and shake out bubbles twice. Put it in the middle layer for 20 minutes.
6. Take it out and throw it twice after baking. Invert it on the baking net, remove the baking tray and gently remove the tin foil. Cover the cake with tin foil, turn it over and take out the baking net. After cooling, spread the whipped cream evenly on the surface.
7. Roll the pin in the opposite direction on the tin foil, and roll the cake while rolling the pin. Roll up the cake and put it in the refrigerator to set it. Take it out and cut it into pieces to eat.