Mango Cream Cake Roll

Mango Cream Cake Roll

Overview

How to cook Mango Cream Cake Roll at home

Tags

Ingredients

Steps

  1. Stir to emulsify

    Mango Cream Cake Roll step 1

  2. Sift the flour and mix well

    Mango Cream Cake Roll step 2

  3. Put 4 egg whites in a water-free and oil-free egg-beating bowl, add 50g of sugar in batches, beat at high speed first, then at medium speed, and finally at low speed until the egg whites are wet. When you lift the egg head, the egg whites will have a small curved hook

    Mango Cream Cake Roll step 3

  4. Scoop 1/3 of the egg whites into the egg yolk paste, mix well, then add 1/3 of the egg whites and mix well, finally add the remaining egg whites and mix well, be careful not to defoam the egg whites

    Mango Cream Cake Roll step 4

  5. Pour the cake batter into the baking pan from a height of about 15 cm to eliminate large air bubbles, then scrape the surface flat and shake the baking pan slightly

    Mango Cream Cake Roll step 5

  6. Preheat the oven to 180-200 degrees and bake for 20 minutes until the surface turns golden

    Mango Cream Cake Roll step 6

  7. I only put oil paper on the bottom of the baking pan. When I took out the gold plate, the four sides were almost non-stick, and it was easy to separate the cake

    Mango Cream Cake Roll step 7

  8. Remove the grease paper immediately after taking the cake out, cover the top and bottom with greaseproof paper and let cool

    Mango Cream Cake Roll step 8

  9. Beat 250g cream + 20-25g sugar until 8-9 points are distributed,

    Mango Cream Cake Roll step 9

  10. Cut a diagonal knife on the outside of the cake, apply more butter on the inside of the cream and put mango slices on it. Use oil paper and a rolling pin to roll up the cake, then wrap it in oil paper and refrigerate for at least half an hour to set

    Mango Cream Cake Roll step 10