How to Make Light Cream Mango Flower Cake

1.

All the ingredients are ready

2.

Egg whites and egg yolks are separated, put the egg whites in an oil-free and water-free bowl, add sugar in three batches, and beat them with a wire whisk until stiff peaks form, and put them in the refrigerator for later.

3.

Add the oil and milk to the egg yolks, and beat with a whisk until smooth

4.

Sift the egg yolks into a low portion of the mixture

5.

Mix the yolks into a paste with a spatula to form an egg yolk batter with no particles of dry flour

6.

Toss the yolks into the mixture and mix well with the egg whites in two batches

7.

Pour the mixture into a container from a high place and shake it. Pour into the container from a high place and shake out the big bubbles

8.

Place the cake into the preheated oven and bake at 150 degrees for 60 minutes

9.

At this time, deal with the mango, slice it into diagonal slices and gently roll it up, one after another

10.

The baked cake should be inverted and allowed to cool down, then spread the light cream on top of the cake and arrange the mango flowers on top.