How to make mango cream cake roll

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  1. Prepare all ingredients: eggs, cake flour, sugar, light cream, mango, cooking oil, water, salt, vanilla extract, lemon juice.

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  2. Separate the eggs into a clean basin, pour in the cooking oil and water and beat the eggs until even Set aside

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  3.Then sift the low-gluten flour and use a spatula to stir evenly without particles p>

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  4. Add a little lemon juice and a little salt to the egg white

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  5.Use an electric egg beater to beat into large bubbles, add sugar in three batches

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  6.It is enough to have clear lines and pull up into sharp corners

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  7. Add a little to the egg yolk paste and mix evenly with a spatula

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  8.Pour back the remaining egg whites and continue to stir evenly

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  9.Pour into the baking pan and use vibration bubbles to smooth the surface

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  10.Send in Preheat the oven to 160 degrees in advance and bake for 20 minutes on top and bottom fire

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  11.Use this time to remove the mangoes Cut the skin into pieces and set aside

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  12.Next, take the whipping cream out of the refrigerator and pour in the sugar

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  13.Use an electric egg beater at low speed until the texture is clear

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  14. Take the cake out of the oven, remove the baking paper, let it cool at room temperature and set aside

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  15. Then spread a layer of light cream and put mango chunks in another place

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  16.Use a rolling pin to roll into a roll and put it in the refrigerator for 30 minutes

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  17.After shaping, remove the rolling paper and cut into pieces and enjoy