Mango Cream Roll

Mango Cream Roll

Overview

I am becoming more and more fond of using the recipe of small four rolls to make cake rolls. This time I whipped up whipped cream and bought large mangoes to make a mango cream roll. It tastes great.

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Ingredients

Steps

  1. The egg yolks and proteins are separated and put into oil-free and water-free containers respectively. Add 10 grams of fine sugar to the egg yolks and beat lightly with a manual egg beater.

    Mango Cream Roll step 1

  2. Add sunflower oil and stir until fully incorporated.

    Mango Cream Roll step 2

  3. Add milk and mix well.

    Mango Cream Roll step 3

  4. Add sifted cake flour.

    Mango Cream Roll step 4

  5. Use a whisk to mix irregularly into a particle-free egg yolk batter. Set aside the mixed egg yolk batter and set aside

    Mango Cream Roll step 5

  6. Add a few drops of lemon juice to the egg whites, add sugar in 3 batches, and beat the egg whites to wet peaks.

    Mango Cream Roll step 6

  7. Pour 1/3 of the egg whites into the egg yolk paste, and use a rubber spatula to gently stir evenly (mix from the bottom up, do not stir in circles to prevent the egg whites from defoaming)

    Mango Cream Roll step 7

  8. Then pour the mixed egg yolk paste back into the remaining 2/3 of the egg whites.

    Mango Cream Roll step 8

  9. Use the same technique to stir evenly until the egg white and egg yolk paste are fully mixed.

    Mango Cream Roll step 9

  10. Pour the mixed cake batter into the baking pan and smooth it out. Shake the baking pan vigorously on the table a few times to knock out any large air bubbles inside.

    Mango Cream Roll step 10

  11. 175°. The middle layer is 18-20 minutes, depending on the temperature of your own oven. Tear off the parchment paper from the cake while it's still hot.

    Mango Cream Roll step 11

  12. Add 20g of whipped cream to 20g of caster sugar and beat in a basin of ice water.

    Mango Cream Roll step 12

  13. After cooling slightly, spread light cream and sprinkle with diced mango.

    Mango Cream Roll step 13

  14. Roll up, wrap in oil paper and refrigerate for about an hour to set.

    Mango Cream Roll step 14

  15. Cut and enjoy!

    Mango Cream Roll step 15