Mango Cake Roll Tutorial

Ingredients:

-5 eggs, 65g of milk, 50g of corn oil, 70g of low gluten flour, a little lemon juice, 50g of sugar

-250g of light cream, 20g of sugar, mango

Methods:

1?Stir in the milk and corn oil, and then sift the flour into the low gluten. Sift in the gluten-free flour and stir until there is no dry powder, add the egg yolks and stir smoothly

2?Add lemon juice to the egg white, add sugar in three batches and whip until a big curved hook, then mix with the egg yolks and egg yolks in two batches

3?Pour into the baking dish and put into a preheated oven at 165 degrees for 25 minutes

4.Add sugar to the light cream and whip stiffly, spread it on the cake and put the mango on the cake, cover with a layer of cream and then roll it up, and then put it on the cake and then roll it up. Refrigerate to set

5?Decorate the surface with cream, mango and rosemary

Fluffy and delicious cake, plus dense and smooth cream, and then with sweet and refreshing mango, really delicious