Main Ingredients:
Egg Yolks: 4, about 80g; Granulated Sugar: 80g; Salad Oil: 40g; Fresh Milk: 40g; Low Gluten Flour: 80g; Egg Whites: 160g, about 4.
Additional Ingredients:
Red Yeast Rice Powder: 1/4 tsp; Fresh Cream: appropriate amount; Dragon Fruit: appropriate amount.
Flavor: Milky; Process: Baking; Time: One Hour; Difficulty: Moderate.
Detailed Steps for Making Dragon Fruit Cake Roll
Beat egg yolks and sugar until well mixed.
Add fresh milk and mix well.
Add salad oil and mix well.
Sift in low gluten flour and stir until the egg yolk mixture is smooth and free of lumps.
Add sugar to egg whites in three parts and beat until wet foam forms.
Mix 1/3 of the egg white foam with the egg yolk mixture.
Pour the mixed egg yolk mixture back into the remaining 2/3 of the egg white foam.
Fold the mixture until well combined.
Take 2 tablespoons of the mixed cake batter and add red yeast rice powder, mix well.
Pipe the mixed red cake batter into small dots on a baking sheet lined with parchment paper.
Pour the cake batter into the baking pan, smooth it out with a scraper, and bake in the oven. Baking time and temperature are for reference only. Preheat the oven to 190 degrees Celsius and bake for 15 minutes.
Immediately remove the cake from the oven and tear off the paper on all four sides to cool. Cut off the end of the cake slice diagonally so that the sealed end of the rolled cake is more secure. Cut two shallow slits at the starting end of the cake slice, not too deep, to help with the rolling process.
Spread buttercream or jam on the cake slice as desired.
Add dragon fruit pieces on top.
Roll up the cake from bottom to top.
Wrap the cake roll with parchment paper and refrigerate for about 30 minutes to set.
