1. Prepare two stainless steel basins without water and oil.
2. Separate egg white protein.
3. Add the egg yolks with milk and corn oil.
4. Stir well.
5. Sift in low-gluten flour.
6. Stir it evenly without flour grains, remember not to stir for too long to cause gluten.
7. Egg whites, add lemon juice, beat with an electric whisk at high speed, while whisking, add fine sugar at the same time.
8. Beat until hard foaming.
9. Divide the egg whites three times, that is, add one third of the egg whites to the egg yolks each time, cut and mix evenly.
10. Stirred cake batter.
11. Cover the baking pan with a high-temperature tarp.
12. Pour the cake batter into the baking pan.
13. Shake vigorously until the egg yolk paste is evenly distributed (you can also use a spatula to smooth it).
14. Preheat the oven up and down to 160 degrees, 20 minutes, and place it on the middle layer of the oven. Baked.
15. Remove the baking tray and let cool.
16. After letting cool, cover the top of the cake with a piece of cake paper, carefully cover the whole back of the cake, and gently tear off the high-temperature tarp. Then use a piece of cake paper to cover the top of the cake, the reverse side. In this way, the cake is successfully moved to the cake paper.
17. Pour the cream into the container, add the caster sugar, and beat at high speed.
18. That's it.
19. Spread the cream on the cake.
20. Set the prepared mango and spread it on the cream.
21. Roll it up carefully (the mango is a bit too much, be careful).
22. Tighten both sides, put it in the refrigerator for about 1 hour, then take out the cut pieces.
23. Finished product.
24. Finished product.
25. Lots of mangoes.
26. πΰ½²
27. The cake is also very soft.
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