Mango Cream Cake Roll

Overview

There was about 200ML left in a stick of cream. I thought I couldn’t waste it, so I made a cream roll for my son to eat. Unfortunately, I didn’t buy strawberries, only mangoes! The cake coupons baked this time are very good, delicate and soft, with sweet cream and mango pieces, it is quite delicious!

Tags

• baking
• children
• afternoon tea
• cake mix
• corn oil
• egg
• mango
• whipping cream
• white sugar
• milk

Ingredients

Steps

1. 1 Prepare the required materials

   

2. 2 Separate the egg yolk and egg white, mix the egg yolk + corn oil + milk and stir evenly

   

3. 3 Then add cake mix

   

4. 4 Use a scraper to stir evenly until it becomes fluid

   

5. 5 Add 50G sugar to the egg whites in two batches and beat until 80% foamy (I beat it slightly this time)

   

6. 6 Take half of the egg white paste and mix it with the egg yolk paste

   

7. 7 Then add the remaining egg white foam and mix well

   

8. 8 The final mixed cake batter is very delicate

   

9. 9 Line a baking pan with greaseproof paper and pour the cake batter into the baking pan

   

10. 10 Preheat the oven in advance and bake the cake roll at 180 degrees for 20 minutes

    

11. 11 After the cake cools down, turn it over (put oil paper underneath)

    

12. 12 Whisk the light cream with 10G of white sugar, dice the mango and set aside

    

13. 13 Spread the cream on top of the cake and place the diced mango on one side

    

14. 14 Use oil paper to roll the cake roll along this side of the mango into shape (my son stretched out his little hand to eat)

    

15. 15 Just cut into small pieces