Mango Cream Roll

1. Separate egg white and egg yolk. Put the egg yolk into a large bowl, add 20 grams of granulated sugar, and stir well with salad oil.

2. Add water and stir evenly.

3. Sift in low gluten powder and mix evenly.

4. Put the egg whites into a clean bowl, add sugar in three portions, and beat until the whisk has a curved corner when lifted.

5. Take half of the egg white and mix it evenly into the yolk.

6. Pour the mixed egg yolk paste back into the egg whites and stir evenly. Preheat the oven to 180 degrees.

7. Place oil paper on the baking tray, pour in cake batter, and smooth the surface. Bake at 180 degrees Celsius for about 18 minutes.

After the cake is baked, tear off the oiled paper while it is still hot.

9. Flip it over with the front facing up and let it cool down (due to lack of proficiency, some skin has peeled off).

10. Beat light cream with 0 grams of granulated sugar over ice until 9 portions are served. (The texture is very obvious, and the cream is quite stiff)

11. Cut a mango into small pieces.

12. Place the cake face down on oiled paper, spread cream on it, add mango seeds, and gently roll it up. Refrigerate in the refrigerator for about 30 minutes.

13. Cut thick slices.