Mango cake roll

Overview

Xinliang Bakery Original Cake Flour is ground from soft wheat. The resulting cake is soft and delicate. I used it to make a mango roll and it tasted really good. . . The recipe I used is Junzhi, Shixin, and Liaonan crab. . I have tried them all, and I have always wanted to make them, but I have put them off until today. Although they are not as beautiful as the ones made by masters, the softness and taste are still masters, haha. . .

Tags

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

Ingredients

Steps

1. 1 Various materials are available, I used green mango.

   

2. 2 Separate the egg whites and egg yolks, add corn oil to the egg yolks, and mix the milk evenly.

   

3. 3 Sift in plain cake mix.

   

4. 4 Blend until smooth and grain-free.

   

5. 5 Add a few drops of white vinegar to the egg whites, add sugar in three batches and beat until the egg whites are at right angles.

   

6. 6 Add to the egg yolk batter in three batches and mix evenly.

   

7. 7 Line a baking sheet with parchment paper and pour evenly mixed cake batter into it.

   

8. 8 Smooth the surface and shake the baking pan several times to knock out any air bubbles.

   

9. 9 Preheat the oven to 200 degrees for 5 minutes, then heat up and down to 180 degrees for 15 minutes.

   

10. 10 Place the cake on a baking rack to cool.

    

11. 11 Peel the mango and cut into pieces.

    

12. 12 Beat the light cream and sugar with a whisk.

    

13. 13 Invert the cooled cake onto another piece of parchment paper and spread butter on it.

    

14. 14 Smooth the cream and add mango.

    

15. 15 Roll it up, tighten the head and put it in the refrigerator to set.

    

16. 16 Finally, take it out and cut it into pieces and eat. . . .