1. Take five eggs out of the refrigerator and warm them back and forth.

2. Separate the egg yolk from the egg whites in two clean, dry and oil-free pots, and divide the eggs one by one in small plates.

3. Weigh the fine sugar and put 2g into the egg yolk.

4. Add white vinegar to the protein at the beginning to help stabilize the protein.

5. Add the fine sugar to the egg white in three times, and beat the egg white until it is hard to foam, that is, stir one egg white with an egg beater. Sharp, blowing the sharp will bend slightly, even if the egg whites are ready.

6. Add cooking oil to the egg yolk and beat until you can't see the oil flower.

7. Add milk to the egg yolk and continue to beat evenly.

8. Sift the low powder and red yeast powder into the egg yolk liquid.

9. Mix the low flour with the egg yolk evenly.

1. Mix the meringue with the yolk paste for three times.

11. After the cake paste is mixed, pour it into the baking tray covered with oil paper for 7 minutes, preheat the oven to 16 degrees, and heat it up and down for 3 minutes.

12. In the process of cake baking, we beat the light cream with fine sugar until fluffy and delicate, and then put it in the refrigerator for preservation.

13. After the cake is baked, tear off the oiled paper and turn it over while it is hot. When the cake is slightly cold, put cream in the middle.

14. Then roll up the cake roll, keep it with oil paper, put it in the refrigerator for half an hour, and then take it out to decorate it.