Mango Cream Roll

Flavor: Creamy; Technique: Baking; Time: 30 minutes; Difficulty: Moderate.

Step-by-Step Cooking Instructions for Mango Cream Roll

Separate egg yolks and whites, place them in oil-free and water-free containers. Add 10g of sugar to the egg yolks and gently beat with a manual egg beater.

Add sunflower oil and mix until fully blended.

Add milk, mix well.

Add sifted low-gluten flour.

Use an irregular technique with an egg beater to mix into a smooth egg yolk batter, then set aside.

Add a few drops of lemon juice to the egg whites, add sugar in 3 portions, beat the egg whites to a soft peak stage.

Fold 1/3 of the egg whites into the egg yolk batter, gently fold until well combined (fold from the bottom up, do not stir in circles to avoid deflating the egg whites).

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

Use the same folding technique to mix thoroughly until the egg whites and egg yolk batter are fully combined.

Pour the mixed cake batter into a baking pan, smooth the top. Shake the pan on the table to remove large air bubbles inside.

Bake at 175°C for 18-20 minutes on the middle rack, adjust according to your own oven temperature. Remove the parchment paper from the cake while it’s still hot.

Whip 200g of whipping cream with 20g of sugar in an ice water bath.

After cooling slightly, spread the whipped cream, sprinkle with diced mango.

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

Slice and enjoy!