Mango Cream Swiss Cake Roll
1.
The raw materials are ready, the egg white and the yolk of the egg are well separated. Add 15g of sugar to 35g of egg white and stir until saccharification, then add salad oil and mix well.
2.
Sift in low-gluten flour, and stir until there is no dry powder batter;
3.
Add two egg yolks in two batches and stir to form a uniform egg yolk paste;
4.
Add 2 drops of white vinegar to the egg white, add 30g sugar to the egg white twice, beat to nine minutes (wet) foaming;
5.
Add the beaten egg whites to the egg yolk paste twice, cut and mix evenly;
6.
Pour the mixed cake batter into the flat-bottomed baking pan;
7.
Smooth and shake to remove bubbles;
8.
Enter the middle layer of the oven that has been preheated at 180 degrees for 5 minutes, heat up to 180 degrees and lower to 160 degrees, and bake for about 15 minutes;
9.
Out of the oven to cool down;
10.
Cake bottom with flat horizontal lines;
11.
Spread a piece of greased paper on the operating table and put the cake on the cake, and smear the whipped cream on the surface of the cake;
12.
Sprinkle with pre-cut mango cubes;
13.
Spread and smooth the mango grains evenly;
14.
Wrap tightly with oiled paper and let stand for ten minutes;
15.
After ten minutes, just open the oil paper and slice it!
Tips:
1. The container for protein should be oil-free and water-free;
2. When the egg white and yolk are separated, make sure that there is no egg yolk residue in the egg white;
3. Just beat the egg whites to wet foaming. If they are beaten too old, the baked cake will be too hard and will crack when making cake rolls;
4. The egg white and egg yolk paste must be mixed as quickly as possible to avoid rough tissue caused by defoaming;
5. After the cake is rolled, be sure to let it stand for more than ten minutes to finalize the shape!
