1. First make the cake slices, pour corn oil, milk, and 10 grams of sugar into the dish, stir evenly, sift in the low flour and mix until there are no dry powder particles
2. Add three egg yolks three times and mix well
3. Put the egg whites in a water-free and oil-free dish, add a few drops of white vinegar and 30 grams of sugar to beat until moist foaming
4. Using the method of turning up and down, first spoon a part of the meringue into the egg yolk batter to mix, then pour it into the meringue dish and stir and mix (preheat the oven at 150 degrees before turning)
5. Pour the mixed cake batter into a baking tray lined with greased paper, smooth the surface, knock twice to shake out large bubbles on the surface, put it in the preheated electric oven, heat 155 degrees and lower the heat to 145 degrees, and bake the middle layer for 20-22 minutes
6. After being out of the oven, slide onto the grill and tear off the greased paper on all sides to dissipate heat and let cool
7. To prepare the mousse, soak the isinglass powder in 100 g of milk, soak it soaked thoroughly, and melt the heat-insulating water for later
8. Take 600 grams of mango flesh into a blender, add 30 grams of sugar and 20 grams of milk
9. Blender for wringing into mango puree
10. Add the completely melted isinglass powder milk liquid to the rum and mix well, pour it into the mango sauce and stir evenly with a manual whisk
11. Beat 260 grams of whipped cream into 40 grams of sugar and beat until 6 is distributed and can still flow slowly
12. Mix the two liquids of Fig. 10 and Fig. 11 to make a mousse liquid
13. Mixed mousse
14. Assemble the cake, the mold is an 8-inch movable bottom chiffon mold, first wrap the bottom of the mold with tin foil (for easy demoulding). Cut the cold cake slices into 2 round slices smaller than the 8-inch chiffon mold, put one on the bottom first
15. Use a spoon to fill the gap first, then pour half of the total mousse, and then put another piece of cake, also fill the gap and then finish
16. If the mousse is too thin, the second piece of cake will float, then you can put the second piece in the refrigerator and refrigerate for a while, and then take out the remaining mousse. After pouring, smooth the surface and put it in the refrigerator for 4 hours
17. After 4 hours, the hair dryer blows around for a while to release the mold
18. Put the mold on the cup or jar, and pull down the mold shell gently, then it can be easily demolded
19. Pull the foil to transfer the cake to the bottom of the cake box, sift the cocoa powder to decorate
20. Slice the mango into thin slices and roll up as shown
21. After being rolled up, cut into two in the middle
22. 80 grams of whipped cream and 8 grams of sugar, beat 9 to squeeze flowers
23. Put the roses, and finally decorate with silver beads
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