1. Put 40 grams of corn oil, one egg yolk, 15 grams of caster sugar, and 65 grams of milk into a basin.
2. Whisk evenly with a manual whisk until the sugar melts.
3. Sift in the red velvet cake flour.
4. Stir evenly.
5. Add the egg yolk three times, each time, flip and mix evenly before adding the next one.
6. This is the state of the egg yolk paste after adding the egg yolk.
7. The egg whites are added three times with fine sugar and beaten until the meringue is lifted up and looks strong and long, and the meringue is delicate.
8. Take 1/3 of the meringue and place it in the red velvet egg yolk paste. (At this time, preheat the oven, the temperature is 170 degrees)
9. Stir evenly with the technique of mixing.
10. Pour the mixed cake batter into the remaining meringue.
11. Use the same mixing method to mix evenly.
12. Pour the mixed cake batter into the baking pan and smooth the surface.
13. Put it in the preheated oven for 18-20 minutes.
14. Take it out after baking.
15. Let it cool on the drying net.
16. Peel the mango and cut into small cubes.
17. The whipped cream is beaten with fine sugar until it has lines and does not flow.
18. When the cake is cold, spread whipped cream on the surface of the cake and spread diced mangoes.
19. Roll up the cake with the help of a rolling pin and put it in the refrigerator to freeze and shape.
20. Finished picture.
Tips:1. Don't hit the meringue too hard, just hit the long hook.
2. The baking time should not be too long, it is easy to crack when rolled.
3. Don't wipe the two ends of the egg rolls when spreading the cream, so that it will be easy to roll and the cream will not leak out.
