Mango Cake Roll

Name: Mango Cake Roll
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 55g Low-gluten flour; 5g cocoa powder; 4 egg; 50g Pure milk; 35g Corn oil; 1 piece Mango; a little condensed milk; 60g Caster sugar

by Merlot

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Compared to making bread, I prefer to bake cakes, because baking cakes saves time and effort, so there will be various flavors of cakes on my breakfast table. This time I baked cocoa cake rolls, but the filling was changed to children We love the mango! "

Ingredients

Mango Cake Roll

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

2. Mix pure milk and corn oil, add egg yolk, and stir evenly with egg soot.

3. Sift in low-gluten flour and cocoa powder, and beat with egg until there is no dry powder.

4. Add a few drops of lemon juice to the egg whites, add fine sugar, and beat with an electric whisk at low speed until wet foaming.

5. Take one-third of the meringue into the egg yolk paste and stir evenly.

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

7. Pour the mixed cake batter into a non-stick baking pan (28*28 golden non-stick baking pan), shake it lightly a few times, and then shake it hard to produce large bubbles.

8. Put it into the middle layer of the preheated oven and heat it up and down at 150 degrees for 35 minutes.

9. After baking, put on heat-insulating gloves and take out the baking pan, buckle it upside down on the grill, and release it to the greased paper after cooling down.

10. Peel the mango, wash, and cut into thin slices.

11. Spread a little condensed milk on the cake body, and spread the mango slices.

12. Roll up the cake with the help of a rolling pin, wrap it in greased paper, and put it in the refrigerator to set for more than 30 minutes.

13. Take out the cut pieces and eat it, great for breakfast!

14. Finished picture.

Tips:
Please adjust the temperature according to the temperament of your own oven; each egg with shell is about 58 grams; the baking pan is Sannengwu Nuo UN10006; the ordinary baking pan should be lined with greased paper.