1. Wash the spinach, put it in the pot and cook for later use.
2. Squeeze spinach and spinach water into juice.
3. Add 5 egg yolks.
4. Sift the low powder and mix with the egg yolk to make a batter without particles.
5. Add a few drops of vinegar to the egg whites, add powdered sugar in three times, and stir until neutral foaming.
6. Add the egg white paste twice to the egg yolk paste, and mix evenly from the bottom up. Do not make a circular motion to avoid defoaming.
7. Finally, add the egg yolk batter to the egg white batter, mix evenly, from the bottom to the top, do not make a circle, spread cake paper on the baking tray, pour the cake batter, and shake it gently.
8. Heat up and down at 160 degrees and bake for 25 minutes. The size of each oven is different, and the set time and temperature are different.
9. Whip the whipped cream until it is very hairy, a bit like cotton.
10. Cool down and demould.
11. Spread in a layer of light cream evenly and sprinkle in the mango evenly.
12. Roll it up and fix it on both sides. Refrigerate for half an hour.
13. Cut into small pieces and finish.
14. Finished picture.
15. Finished picture.
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