Mango cake roll

Mango cake roll

Overview

Made as a cake roll for my best friend, this cake roll is very soft and delicate, melts in your mouth, and has the texture of a floating cloud. Added with fresh mango and self-dried lime slices, it is fresh and delicious.

Tags

Ingredients

Steps

  1. Raw materials

    Mango cake roll step 1

  2. Line a baking sheet with baking paper

    Mango cake roll step 2

  3. Beat the egg yolks

    Mango cake roll step 3

  4. Add 52 grams of milk and mix well

    Mango cake roll step 4

  5. Add 40 grams of salad oil and mix well

    Mango cake roll step 5

  6. Sift in 52 grams of low-gluten flour

    Mango cake roll step 6

  7. Stir in a zigzag pattern until there are no particles at all

    Mango cake roll step 7

  8. Add 60 grams of fine sugar to the four egg whites in three batches

    Mango cake roll step 8

  9. Whip until wet peaks

    Mango cake roll step 9

  10. Add 1/3 of the egg whites to the egg yolk batter and stir evenly

    Mango cake roll step 10

  11. Pour 10 into the protein bowl and continue to stir evenly

    Mango cake roll step 11

  12. Pour the batter into the middle of the baking pan

    Mango cake roll step 12

  13. Use a scraper to level the surface and gently tap it a few times to remove air bubbles

    Mango cake roll step 13

  14. degrees, 18 minutes. After taking it out of the oven, drop the baking pan from a height of 20 cm to remove the heat

    Mango cake roll step 14

  15. After cooling, peel off the baking paper and cut off some of the edges diagonally

    Mango cake roll step 15

  16. Apply the whipped cream and use a rolling pin to help roll it up

    Mango cake roll step 16

  17. After rolling, secure the oil paper and store it in the refrigerator

    Mango cake roll step 17

  18. Take out the refrigerated and set cake roll, cut off both ends, and shape it with whipped cream, mango, mint leaves, and lime slices

    Mango cake roll step 18