1. raw material
2. Cover the baking tray with baking paper
3. Break up the egg yolks
4. Add 52 grams of milk and mix well
5. Add 40 grams of salad oil and mix well
6. Sift in 52 grams of low-gluten flour
7. Zigzag mixing half to completely particle-free state
8. Add 60 grams of caster sugar to the four egg whites in three times
9. Sent to wet foam
10. Add 1/3 of the egg white to the egg yolk paste and mix well
11. Pour 10 into the egg white bowl and continue to stir evenly
12. Pour the batter into the middle of the baking pan
13. Use a scraper to level it and shake it a few times to remove air bubbles
14. 190 degrees, 18 minutes, after being out of the oven, drop the bakeware from a height of 20 cm, shake to remove the heat
15. After letting cool, tear off the baking paper and cut off the edges diagonally.
16. Spread the whipped cream and roll it up with a rolling pin
17. After rolling, fix the oil paper and put it in the refrigerator
18. Take out the refrigerated and shaped cake roll, cut off both ends, and shape it with whipped cream, mango, mint leaves, and lime slices
Tips:Baking cake rolls is best placed on the top layer of the oven
