1. Separate the egg white and egg yolk. Put the egg yolks in a large bowl, add 20 grams of fine sugar, and beat the salad oil evenly.
2. Add water and stir well.
3. Sift in low-gluten flour and stir evenly.
4. Put the egg whites in a clean basin, add sugar in three portions, and beat until the egg beater has a small curved corner.
5. Take half of the egg whites into the egg yolks and stir evenly.
6. Pour the mixed egg yolk paste back into the egg whites and stir evenly. Preheat the oven to 180 degrees.
7. Line the baking pan with greased paper, pour the cake batter, and smooth the surface. Put it in the oven at 180 degrees and bake for about 18 minutes.
8. After the cake is out of the oven, tear off the oily paper while it is hot.
9. Turn it over and face up and let it cool (unskilled, a little skin is glued off).
10. Whipped cream with 0 g of caster sugar separated by ice cubes and sent until 9 is distributed. (The lines are obvious, the cream is firmer)
11. Cut the mango into small pieces.
12. Place the cake face down on greased paper, spread the cream, put the mango diced on it, and roll it up gently. Keep in the refrigerator for about 30 minutes.
13. Just cut thick slices.
Tips:The cake is very soft and very rolled.
When whipping the cream, you must stop in time to observe the state of the cream at the end, otherwise it is easy to overwhelm.
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