Mango Cake Roll

Mango Cake Roll

1. First prepare the ingredients.

2. Separate the egg white and egg yolk first, beat the egg whites to a large bubble, pour in 50g of fine sugar, and beat until the egg white has a small hook.

3. Then pour 2g of vanilla extract and 40g of corn oil in the egg and mix well with a spatula.

4. Sift 50g of low-gluten flour into the egg bowl.

5. Mix well with a spatula.

6. Then filter with a sieve! You can get a delicate batter.

7. Then pour the sifted batter into the beaten egg whites.

8. Stir evenly with a spatula.

9. Slowly pour the egg batter about 15 cm from the baking pan into the baking pan. At this time, there may be bubbles. Use a toothpick to lightly puncture the baking pan. You can also beat the baking pan.

10. Then put it in the preheated oven at 170 degrees and bake the middle layer of the upper and lower tubes for 20 minutes.

11. After the cake is taken out of the baking tray, gently drop the baking tray and shake the heat to cool it for about 10 minutes. After the heat dissipates, it will be demoulded and then covered with greased paper. Turn it over and remove the grease-absorbing paper from the cake and put a new piece on it. Turn the cake over again.

12. You can whip the cream at this time.

13. Then spread the cream on the cake and put the mango on it.

14. Fill the pores of the mango with cream.

15. You can roll it up and put it in the refrigerator for about 30 minutes.

16. You can cut it yourself.

17. You can decorate as you like.

Tips:

1. For whipped cream, be sure to refrigerate the pot of cream used for whipping the whisk in the refrigerator in advance, otherwise it will fail to whipped.
2. The oven should be preheated in advance and bake at 170°C for 20 minutes in the upper and lower fire. Depending on the oven, the length of time may be different. You can observe the increase or decrease time of the cake coloring.