Mango cake roll
By VicentaLakin
Recipe Recommendations
- eggs two
- white sugar 50g
- white granulated sugar 30g
- low-gluten flour 35g
- cream 80ml
- milk 20g
- mango appropriate amount
- sweetening
- roast
- half an hour
- ordinary
Steps for Mango cake roll
1
Prepare all materials
2
Beat two eggs into a basin, add 50g of white sugar, and beat with an egg beater.
3
When the mixer is sent like this, the mixer is raised and there are stable patterns.
4
Sift in the low-gluten flour and stir up and down with a spatula about ten times.
5
Pour in the milk and continue to stir about 50 times. Know that the batter is smooth.
6
When the batter is stirred.
7
Remove a small spoonful of batter, sprinkle with food coloring, and stir well.
8
Use pink batter to draw a heart-shaped pattern on the baking paper.
9
Bake in the oven for 1- 2 minutes
10
Pour the batter into the mold and drop it 20 centimeters away from the table. Repeat it several times, and the bubbles in the batter will be shaken out. Send into the oven and heat over medium heat for 12- 13 minutes.
11
Prepare ice water, place the basin in ice water, pour in 80ml of low-fat vegetable cream and 30g of white granulated sugar, and beat the cream.
12
The beaten cream has obvious lines. Put the cream in the refrigerator and refrigerate for later use.
13
After the cake is baked, let cool. Remove the baking paper.
14
Draw the heart-shaped side (please forgive me for poor skills)
15
Spread the cake with a layer of cream with the heart-shaped side down, and sprinkle with two rows of mango meat.
16
After rolling, place it in the refrigerator for an hour. (Because I had to take pictures, I didn't refrigerate them)
17
Use a cutter to cut the cake roll into 3 parts.