Mango Cake Roll
by Lost love
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Mix corn oil and milk and stir well.
2. Sift the low flour and add it to the corn oil milk and mix it until it becomes a batter without particles.
3. Stir the batter evenly.
4. Add a few drops of vinegar to the egg whites. If there is no vinegar, you can use lemon juice. Stir at low speed for half a minute.
5. Add powdered sugar in three times and stir until neutral foaming, as shown in the picture.
6. Add the egg yolk paste to the egg yolk paste in two batches and mix evenly from the bottom up. Do not make a circular motion to avoid defoaming.
7. Finally, add the egg yolk paste to the egg yolk paste and mix evenly from the bottom up, and do not make a circular motion to avoid defoaming. Affect the taste.
8. Spread cake paper on the baking tray, pour the cake batter, and shake it lightly.
9. Preheat the oven, and bake for 20 minutes at 150 degrees. My home is a 40-liter oven, and the temperature is lowered. The size of each oven is different, and the set time and temperature are different, so we need to adjust it separately.
10. Take out the cooling and demoulding.
11. Spread in a layer of light cream evenly.
12. Sprinkle evenly into the mango cubes. I chose small mangoes, which have a lot of flesh and thin skin.
13. Roll it up, fix both ends, and put it in the refrigerator for half an hour.
14. Cut into small pieces and you are done.
15. Finished picture.
16. Finished picture.
17. Finished picture.
18. Finished picture.
