1. Prepare two basins without water and oil to separate the egg whites.
2. Whisk the egg yolks evenly, add milk and vegetable oil and beat them evenly, then add low-gluten flour and mix well until there are no lumps.
3. Add a few drops of white vinegar to the egg whites, make a foam and pour in xylitol. Pour the xylitol in 3 times until the hook is hit.
4. Stir the whipped egg whites into the egg yolk paste.
5. Pour into a baking tray, shake out bubbles, and bake at 150 degrees for 30 minutes.
6. After roasting, take it out to dry, and then get the mangoes.
7. Core the mango and cut into pieces.
8. Put 10g of xylitol in the cream and whipped it in less than a minute. The whipped cream should be kept in the refrigerator for several hours in advance before it can be whipped.
9. Take the cake out, turn it over and apply the cream, put the smooth side underneath, put the mango on it, roll it up and put it in the refrigerator overnight, and cut it into pieces the next day you can enjoy the deliciousness!
Tips:1. The whipped cream should be refrigerated in advance, and it cannot be sent at room temperature.
2. If there is no xylitol, add white sugar, the ratio is the same.
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