Cake body: 5 eggs, 75g milk, 70g corn oil, 80g low-gluten flour, 12g matcha powder, 50g sugar and a little lemon juice.
Cream filling: whipped cream 200g, sugar 15g, mango 1.
working methods
1. Add milk to the matcha powder and stir until there are no particles. Pour in corn oil and stir until emulsified. Sift in low-gluten flour and draw a line. Stir well. Add egg yolk and stir until smooth.
2. Add a little lemon juice to the egg white, add sugar to the egg white for 3 times, and beat into a hook-shaped protein cream.
3. Take one-third of the egg white cream and stir it evenly in the matcha yolk paste, then pour it back into the remaining egg white cream and stir it evenly up and down (don't stir in circles, it will defoam), then pour the batter into the mold and smooth it out, shaking out big bubbles.
4. Preheat the oven 180℃ and fire 180℃, bake for 20-23 minutes, reverse, tear off the oily paper, and let it cool for later use.
5. Cut the mango into strips or granules, add sugar to the whipped cream and beat until hard.
6. Coat the cooled cake with a layer of cream, add mango and a layer of cream, slowly roll it up and send it to the refrigerator for 2 hours, take it out and coat the egg white with the remaining cream, and dig a mango to make egg yolk.