Red Bean Cake Roll
Suitable for a 42-liter baking tray
Ingredients
Steps
Add egg yolks to vegetable oil and milk, mix well.
Sift the low-gluten flour and mix it into the batter.
Add white sugar to the egg whites in three batches and whip until soft peaks form.
Take a small portion of the whipped egg whites and fold it into the egg yolk batter from bottom to top.
Pour the mixed batter back into the remaining egg whites and mix evenly.
Add the candied red beans.
Mix well.
Pour the mixture into a baking tray lined with parchment paper.
Spread it evenly with a spatula.
Preheat the oven to 180°C, bake in the middle rack for about 15 minutes. Remove from the oven.
After cooling slightly, spread the whipped cream (whip cream with sugar until ridges form) on the cake surface.
Roll it up, refrigerate for 30 minutes, then slice and serve.