Mango Cake Roll

Mango Cake Roll

1. The white and egg yolk are separated into oil-free and water-free containers.

2. Add corn oil to the egg yolks and stir the milk until emulsified.

3. Sift low-gluten flour into the Z-shape and mix well. Do not stir in a circular motion (preheat the oven up and down at 180 degrees for 20 minutes).

4. Add 30 grams of sugar and a few drops of white vinegar to the egg whites and beat until stiff foaming.

5. Take half of the meringue and add it to the egg yolk paste and mix evenly. Do not stir in a circular motion to prevent defoaming.

6. Pour the mixed batter into the remaining meringue and stir evenly.

7. Cover the baking tray with greased paper, pour the cake batter, and shake it lightly to produce bubbles.

8. Bake in the oven at 160 degrees for 30 minutes.

9. Add 30 grams of sugar to 200 milliliters of whipped cream and beat to eighty-nine cents.

10. Peel the mango and cut into pieces for later use.

11. Cover the cakes with greased paper upside down and let them cool.

12. Tear off the greased paper and spread the cream and mango diced evenly.

13. After rolling into a roll with the help of a rolling pin, tighten both sides and refrigerate for one hour.

14. The finished product is not very good-looking.