How to make green mango cake rolls

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  1. Prepare the ingredients, peel the mango and cut into dices, and weigh the other ingredients.Measure well and set aside

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  2.Put the egg yolks and egg whites into two clean basins

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  3. First use a whisk to break up the egg yolks, add sugar and milk and beat well, then add corn Beat the oil evenly

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  4.Sift the low-gluten flour into the egg yolk

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  5.Mix well and set aside for later use

• 6. Add a few drops of lemon juice to the egg whites, use an electric egg beater to make a big foam and add 1/3 sugar
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  7.Continue to beat until patterns appear, add 1/3 sugar
  

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  8.Continue to beat the egg whites until clear patterns appear, add all the sugar

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  9.Continue to beat the egg whites, lift the egg beater and pull out the corner

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  10.Put 1/3 of the egg white into the egg yolk paste, and stir evenly

• 11.Pour the egg yolk paste into the egg white basin and mix quickly evenly

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  12.Pour into a baking pan lined with greaseproof paper, lift it up and put it down and shake it a few times, then place it in the middle rack of the preheated oven at 180 degrees for about 15 minutes

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  13.While baking the cake, whip the whipping cream.Add 25 grams of sugar to a box of whipping cream and beat with an electric egg beater

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  14.Just make the pattern more sticky

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  15.The cake is baked and out of the oven

• 16.Turn the cake upside down and tear off the parchment paper while it is hot

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  17. Spread the cream evenly on the cake, make a cut on one side with a knife to make it easier to roll, and sprinkle the mango slices evenly on the cake

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  18.Slowly roll it up from the side with the knife mark, and wrap it with oil paper like candy

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  19.Put it in the refrigerator for one hour, cut it into pieces and enjoy