Mango Cake Roll

Name: Mango Cake Roll
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 40g Caster sugar; 4 pcs protein; a little Lemon juice; 4 pcs yolk; 45g Arowana bread with wheat flour; 15g corn starch; 36g Salad oil; 36g milk; 25g Powdered sugar; 250g Animal whipped cream; 120g Mango pulp

by Easy to cook

4.9 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

To be honest, I make the least of cakes in baking. Because family members don't like to eat, so there is no urge to do it. Some time ago, my sister sent me several boxes of mangoes picked from her own orchard in succession. All kinds of mango-flavored delicacies were put on the table one after another. Even mango syrup and ice cream were made. It was really the highest level. My husband suggested that I make some mango cakes for my family as a breakfast. Since the family members offered to eat cakes, I have the energy to start at midnight, and I have long wanted to play with cakes.
The cake flour is still made of wheat flour for Arowana bread, which has a delicate taste and soft texture. Because the climate is too hot, the first time I whipped the cream, I failed. Like tofu dregs, I replaced it with a new bottle and put it on top of ice cubes. It was a success. It feels like a race against time. The process is a little bit Embarrassed haha. However, the family is very generous, and the breakfast is finished. The husband said that although this cake is not as beautiful as in the cake shop, it is better than the real material and full of fruity flavor. The little girl also said it was delicious, but it was too little. Well, I also want to do it a few more times and practice my hands by the way. "

Mango Cake Roll

1. Take the eggs out of the refrigerator in advance, separate the egg whites and egg yolks, and put them in a clean, oil- and water-free egg beater. Mix the cornstarch in material B, golden dragon fish bread with wheat flour, and sieve.

2. Add fine sugar to the egg yolk bowl, and beat with a manual whisk until the sugar melts (material B)

3. Pour the salad oil and milk into a small bowl, and use a manual whisk until it is emulsified. Pour the whipped salad oil and milk into the beaten egg yolks and mix them evenly with a manual whisk.

4. Add the sieved powder to the egg yolk liquid and stir evenly with a manual whisk. When the whisk is lifted, the batter should flow down smoothly and the egg yolk batter is ready.

5. Put the egg whites into a clean, water-free and oil-free egg beater, add a few drops of lemon juice, use an electric whisk at medium speed to beat the egg whites until fisheye bubbles, add 1/3 of the fine sugar, continue to use electric Whisk with a whisk until the volume of the egg white has doubled. When there are some lines, add 1/3 fine sugar.

6. The lines become more and more obvious. Lift the egg beater, the egg white tip is in a drooping state, then add the remaining fine sugar, and continue to beat with an electric egg beater until the meringue is hook-shaped.

7. The beaten egg whites are added to the egg yolk batter three times, and the batter is stirred by cutting and mixing, and mix well.

8. Spread a layer of greased paper on the baking tray, pour the mixed cake batter on the greased paper, use a scraper to smooth the cake batter, lift the cake pan and shake it a few times to remove air bubbles.

9. Put the baking tray into the middle layer of the preheated oven and bake at 160 degrees for 25 minutes.

10. Take out the baked cake, use a stripping knife to cut the cake flowers on the baking tray on the four sides, buckle the baking tray upside down on a larger piece of grease paper, tear off the grease paper at the bottom of the cake, and wait for the cake to cool.

11. 250 grams of animal fresh cream, 25 grams of powdered sugar, whipped with an electric whisk until it is very thick and form a solid state.

12. Put the cream in the piping bag, squeeze it on top of the other cake, and then spread the sliced mango pulp, squeeze a layer of cream on the pulp, roll the cake and cut into sections.

13. Finished product

Tips:
Tips:

The baking time should not be excessive, so as to avoid the cake roll being too dry, water loss, and easy cracking when rolling.

When rolling, the technique should be light. Excessive force will crush the cake roll.