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  INGREDIENTS For the red velvet cupcakes: 1   and 1/3 cups   (145 grams) cake flour (spooned & leveled) 2   tablespoons   (10 grams) natural unsweetened cocoa powder 1/2   teaspoon   baking soda 1/4   teaspoon   salt 1/4   cup   (60 grams) unsalted butter softened to room temperature 1   cup   (200 grams) granulated sugar 1  large   egg   room temperature 1/4   cup   (60 ml) oil   canola or vegetable work well 1   tablespoon   liquid red food coloring 1   teaspoon   pure vanilla extract 1/2   teaspoon   distilled white vinegar 2/3   cup   (160 ml) buttermilk   room temperature For the cream cheese frosting: 1/2   cup   (115 grams) unsalted butter softened to room temperature 1   (8-ounce)   package brick-style cream cheese   softened to room temperature 2   cups   (240 grams) powdered sugar 1   teaspoon   pure vanilla extracT INSTRUCTIONS To make the red velvet cupcakes: Preheat oven to 350°F (177°C). Line two standard 12-count muffin pans with 16 cupcake liners and set aside. In

Ingredients Baking tray: 11.5 x 13 inch Other baking trays are OK too, as long as one side is longer than 11 inches. Please adjust the recipes if different sized tray is used. Eggs York : 5 Oil: 70 g，1/3 cup + 1 tablespoon Milk: 60 g, 1/4 cup Cake flour: 90 g, 1/2 cup + 2 tablespoons Cocoa powder:40g, 1.5 tbsp Egg whites: 5 Cream of tartar: 1/8 teaspoon (can replace with vinerger) Sugar: 55 g, 1/4 cup Filling: Heavy cream: 180 g, 3/4 cup Sugar for cream: 35 g, 3 tablespoons Oven temperature: 320°F /160°C bake for 25-30 minutes Method: 1. Preheat oven to 160°C/400°F. Line a swiss roll tin 33cm x 23cm/13" x 9" with greaseproof paper. 2. Put the egg whites into a large clean dry bowl, add a pinch of cream of tar tar Beat with low speed for 1 minutes then increase to medium high speed for few minutes until mixture is stiff and dry looking in appearance. Add the sugar and continue beating until thick and shiny.  3. Finally beat in egg yolks and sugar then add milk and oil for 1-