Strawberry Mango Cake Roll

Name: Strawberry Mango Cake Roll
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 70g Low-gluten flour; 1/2 Mango; 1 tsp corn starch; 2 drops White vinegar; 1 tsp Isinglass powder; 80g milk; 20g Strawberry freeze-dried powder; 4 egg; 40g Corn oil; 65g White sugar; 50g Light cream

by lewsix

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

5

Summer is the season when mangoes are on the market. Buying mangoes in the south is not only of good quality, fresh, but also affordable. No matter what kind of dessert mango is made, it is a perfect match. In the hot summer, making a mousse roll with fruit is like eating ice cream. The sour and sour strawberries are paired with the sweet and rich mango, which has a unique taste and is worth a try.

Strawberry Mango Cake Roll

1. Take a pot, separate the egg white and egg yolk, put the egg yolk in a small bowl, add a little cornstarch and 2 drops of white vinegar to the egg white, then beat

2. Whipped egg white

3. Take another pot, pour 60 grams of milk and corn oil, and mix well

4. Mix and stir the milk and rice paste

5. Sift the low-gluten flour into the milk rice paste of step 4

6. Then add strawberry freeze-dried powder and mix well

7. After mixing the batter with strawberry freeze-dried powder, pour in the eggs

8. Stir it together and form a strawberry egg batter

9. Add the egg whites whipped in step 2 into the strawberry egg batter 3 times and mix well

10. After stirring, pour it into a baking tray lined with a heat-resistant cloth and shake it

11. Preheat the oven at 200 degrees for 5 minutes, then heat up to 170 degrees, lower the heat to 135 degrees, and bake for about 30 minutes

12. The baked strawberry cake rolls are snapped back onto the shelf and left to cool

13. Cut the mango into chunks and put it in a blender to make a mango paste

14. Pour 20 grams of milk into a small pot, pour 1 teaspoon of isinglass powder, boil on low heat to melt, let cool, not completely cool

15. Take an egg bowl, pour the whipped cream, pour all the mango paste in step 13 into the whipped cream, and pour the milk with the isinglass powder added in step 14 together, and whip the mango whipped cream

16. Cut the mango into strips as shown in the figure. Spread the whipped mango whipped cream with a spatula evenly on the strawberry cake roll that has been cooled in step 12. Spread the mango strips as shown in the picture, then roll it up and put it in the refrigerator. It is best to freeze for more than 5 hours, and it can be eaten directly, but it needs to be set for more than 20 minutes after rolling.

17. Rolled cake coupon, sliced

Tips:
1. The basin where the egg whites are sent must be water-free and oil-free, otherwise the egg whites will be difficult to send. When sending eggs in summer, take out the frozen eggs from the refrigerator to thaw, which is easier to send;
2. After pouring the batter into the baking pan, remember to shake the baking pan to shake out the excess air;
3. If the oven does not have the function of separating the upper and lower fires, you can set all the temperatures to 170 degrees and bake for about 15 minutes. You can turn off the fire, use 180 degrees to bake for about 7-8 minutes, and then turn on the lower fire to 130 degrees. 10 minutes. When turning on the fire, pay attention to the color of the cake. Finally, bake at 150 degrees for 10 minutes;
4. Because it is a mousse roll cake, it must be frozen in the refrigerator for at least 5 hours, so that it will have a taste when it is eaten;
5. When cutting the mousse roll cake, you can blanch it with boiling water in advance, and the cut effect is very amazing.