Main components; 5 egg yolks, 50 grams of low-gluten flour and 5 egg whites.

Accessories; 30g of white sugar, 40g of corn oil, monascus powder 10g, 60g of white sugar, 3g of lemon juice, 250g of whipped cream, 25g of sugar and millet powder 10g.

1, add sugar to the egg yolk and beat it with the egg until it is milky white, until the volume expands.

2. Add corn oil and stir well.

3. Mix and sieve the low-gluten flour, millet flour and monascus powder, add them into the egg yolk after sieving, and stir evenly without powder particles.

4. Add sugar and lemon juice to the egg white and beat with electric egg beater until it is wet and frothy. Lift the eggbeater and pull out the sharp corners.

5. Mix one-third of the protein cream with flour and stir well.

6. Add the evenly stirred batter to the remaining protein cream and stir well.

7. Pour the prepared batter into the mold and bake in the preheated oven at the temperature of 150 and 120 for about 40 minutes.

8. The baked cake is naturally placed upside down on the baking net for cooling. After cooling, slice the cake and cut it into 4 pieces.

9. Add sugar to the whipped cream.

10, take a cake, put cream on it, cover the second layer, and put cream on it; Cover all four cakes, spread cream on the surface, and then squeeze cream on the surface of the cake with a flower nozzle for decoration.

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