How to make mango cake roll

Mango Cake Roll

Ingredients: 4 eggs, 40g milk, 30g salad oil, 80g low gluten flour, 50g sugar, a few drops of white vinegar or lemon juice

How to make mango cake roll

Internal coil material: 100g light cream, 10g sugar, 1 large Mango (not used up)

How to make mango cake roll

Practice of mango cake roll

How to make mango cake roll

1. Separate the egg yolk from the egg yolk, add salad oil to the egg yolk, and stir it at low speed until the egg yolk and oil are emulsified evenly to form a single yellow color (preheat the oven at 160 ℃);

How to make mango cake roll

2. Pour the milk into the egg yolk paste and mix well. After it turns light yellow, sift in the flour and mix well;

How to make mango cake roll

3. Add sugar to the protein in three times to make it wet and foamy (after lifting the beater, the protein will be pulled out of the curved sharp corner);

How to make mango cake roll

4. Add 13 protein cream into the egg yolk paste and mix, then mix the other 23 protein paste evenly

5. Pour the evenly mixed cake paste into the baking paper baking tray, shake the baking tray on the table, and shake out the big bubbles inside;

6. Put the baking tray into the preheated oven and bake at 160 ℃ for about 20-25 minutes;

7. Take out the baked cake, turn it upside down, and tear off the oil paper while it is hot;

8. Cream with sugar, peel and core mango, cut into strips and set aside;

9. After the cake cools slightly, cover the surface with baking paper, turn it over quickly to make the surface face down, spread whipped cream, and place mango strips on it; roll it up and refrigerate for 30 minutes;

10. Take it out and cut it.