Mango cream cake roll
Ingredients: low-gluten flour
Recipe Recommendations
- low-gluten flour 85 grams
- eggs three
- milk 60 grams
- corn oil 30 grams
- fine sugar 80 grams
- sweetening
- roast
- half an hour
- ordinary
Steps for Mango cream cake roll
1
Separate the egg yolks and egg whites into a clean water-free and oil-free bowl. Add 20 grams of fine sugar to egg yolks and stir well. Add corn oil and milk and stir well.
2
Sieve in the sifted flour and stir well
3
Add white vinegar powder to egg white three times, add fine sugar and stir until moist and foamed.
4
Add egg white and egg yolk paste and stir well
5
Pour into a baking sheet, gently shake it out into the air and place it in the middle layer of the preheated oven. Heat to 170 degrees. 15-20 minutes. Take it out of the oven and turn it upside down and let it cool
6
Whisk Nestle light cream, cut mangoes into slices and place them on the cake surface, spread with a layer of cream, and roll into a cake roll
7
Cut into sections, spread a layer of cream on the cake roll surface, and add decorative grams of edible small colored tree fruit grains.
8
The delicious mango cream cake roll is ready. Breakfast in the morning is available. ha