5 eggs 4, 70g milk, 30g corn oil, 90g low gluten flour, 55g sweet juice xylitol, a few drops of white vinegar, 3-4 drops of red velvet liquid, 200g light cream, 20g xylitol, 4 strawberries
Egg yolks and whites are separated in oil-free and water-free containers.
Make the yolk paste first, beat the yolks with a hand whisk, add the corn oil, so that the oil and the egg mixture are fully integrated again, (salad oil is also acceptable, but must be tasteless) do not recommend using butter or olive oil.
Add the milk and continue beating until there is no milk left.
Sift in flour and mix well with a silicone spatula. No dry powder is visible.
Then add the red velvet solution. (3-4 drops, with red yeast powder also works)
Use a manual whisk to mix evenly until you can't see the flour. When mixing, use a manual whisk to stir back and forth in the shape of Z, do not stir in circles to avoid stiffening. So you've got your yolk batter, set it aside. (The batter lifts the whisk and drops smoothly without dry powder.)
Whip egg whites. Add lemon juice to egg whites (white vinegar can also be used) and whip egg whites on high speed with an electric whisk until fish eye puffs appear. Add a third of the sugar and continue to beat on high speed. When the egg white bubbles disappear, add another third of the sugar and continue to beat.
Electric whisk high speed, beat to wet foam, add the last third of the sugar, continue to beat until the egg white appears delicate lines, the electric whisk low speed beat for a while, feel some resistance, you can stop the beat, so as to avoid defoaming, lift the whisk has a slight bend hook!
Add a third of the meringue to the yolk batter, stirring until the meringue is no longer visible.
Add another third of the meringue to the egg yolk batter and continue to fold until the meringue is no longer visible.
Finally, pour the yolk batter into the meringue container and continue to fold until the meringue is no longer visible.
The cake batter, smooth and plump, is poured into the tin. (Grease the pan and pour cake liquid)
Place the pan in the middle of the Toiling oven and bake at 170 degrees for 15 minutes. (Time and temperature are for reference only, depending on the performance of your oven)
Remove from the baking tray and peel off the paper while it is still hot. Place on the baking net and let dry until warm.
To make the cream, pour the cream into a deep-mouth utensil, add xylitol sugar, start the electric whisk to beat at medium speed, and beat the cream at high speed to 80% when it is thick. (Xylitol sweetness close to sucrose, cool taste, suitable for people who are not easy to eat more sugar)
Place cake slices on a piece of greased paper and spread whipped cream over the slices. Roll from one section with a rolling pin and oil paper and refrigerate for at least 1 hour before cutting. (Leave some cream for garnish)
The remaining cream goes into a piping bag, squeezed onto the roll, garnished with strawberries and finished.