1. Stir the water, salad oil, and sugar in Part B first, then add egg yolk and sieved corn flour, low flour, baking powder, and milk powder, mix evenly and put it aside.
2. Then add the confectioner's sugar and tartar powder from Part A to the egg whites, stir together to 80% and mix with the batter evenly, pour it into the baking pan, and bake. (Oven temperature: surface fire: 190 degrees, bottom fire: 150 degrees) Bake for about 16 minutes.
3. Stir the whipped evaporated milk and soufflé mango jam evenly.
4. Mix well and set aside.
5. Cut the cooled cake embryo into length: 36CM, width: 14CM
6. Squeeze in 80g of cream.
7. Roll up the cake in the same direction with oil paper.
8. Roll it up tightly, put it in the refrigerator for 1 hour and take it out.
9. Cut the cake roll into 2cm pieces.
