Mango Cream Cake Roll
1.
Sift the low powder, mix 10 grams of sugar and egg yolk, add milk and vegetable oil, mix, and beat with a manual whisk until even. Sift in low powder and stir evenly without particles.
2.
Add lemon juice and salt to the egg whites, beat the egg whites with an electric whisk at low speed until foamy, add 30 grams of sugar in three times, and beat until the egg beater is lifted to bring out a big hook, which is between wet and dry. When the batter is complete, you can turn on the oven to preheat the top and bottom to 170 degrees.
3.
4.
Pour the well-stirred egg batter into a baking dish lined with greased paper (I used a 35*25 baking dish), smooth the surface with a spatula, and gently shake it on the table a few times to produce large bubbles. Put the baking pan into the middle layer of the preheated oven and heat up and down at 160 degrees for 20 minutes.
5.
When baking the cake, put the whipped cream into a clean container without water and oil, add powdered sugar and beat it with an electric whisk until it stops flowing.
6.
Take the baked cake out and gently shake it a few times, then buckle it upside down on the baking net, tear off the greased paper, and cover it with greased paper to let cool.
7.
Spread clean greased paper on the table, put the baking side of the cake on the outside for repair, smear the whipped cream on the cake and put mango diced on it, roll up the cake with the help of a dough roll, wrap it with grease paper and put it in the refrigerator for half an hour to shape .
8.
Take the cake rolls out of the refrigerator and cut them into desired sizes, ready to eat.
Tips:
1. Don't beat the egg whites to dry foaming, otherwise it will easily crack when rolled.
2. The temperature and time of the oven should be set according to your own oven. In the last few minutes, you can properly increase the heating and add color, so that the surface is not easy to stick.
3. Tear the greased paper immediately after the cake is out of the oven, otherwise it will not stick well.
4. When rolling a cake, the action should be light, and it will save effort with the help of rolling dough.
5. The size of the bakeware I use is 35*25, please pay attention to the conversion formula for different sizes of bakeware
