Cooking Steps

1. 

   Step1:Mix the oil and milk first. Use the hand beater to fully emulsify.

2. 

   Step2:Add the yolk and beat evenly to make a fine yolk paste as shown in the picture.

3. 

   Step3:Sift in low gluten for five times. Mix well every time you sift. In this way, the dry powder will not lump and the cake paste will be fine.

4. 

   Step4:Use the beater to whisk the egg white to the big fish's eye bubble at a low speed. Add a third of the fine sugar. Turn it to medium speed, whisk until there is a line, and then add a third of the fine sugar. Finally, turn it to high speed, whisk until thick, and then add the last sugar. When the hook as shown in the figure appears, turn to low speed to clean up the albumen paste and eliminate the big bubbles. Be careful not to blow to the dry foaming state with sharp corners.

5. 

   Step5:Preheat the oven to 170 degrees. Spoon a third of the dozen egg whites into the yolk batter and mix well. Then return the batter to the batter and mix well. Dip a little vegetable oil or butter in kitchen paper. Wipe the bottom of the 28 * 28 gold plate evenly. Pour in the cake paste. Level it with a scraper and shake it gently. Bake in oven for 2025 minutes. After baking, turn it upside down and put it on the airing net. When it's a little cool, it will be demoulded to form a beautiful towel bottom.

6. 

   Step6:After the cake is completely cool, beat the cream and sugar to 10%, which is the hard and supportive state. Pay attention to turn to low speed later to avoid beating.

7. 

   Step7:Half a mango is beaten into mango sauce.

8. 

   Step8:Spread the cake slices on the oiled paper. Spread the cream on the cake slices. Spread the mango slices about 3cm from one side.

9. 

   Step9:Then spread mango jam on the mango and some cream.

10. 

    Step10:Roll up with the help of a rolling pin. Tie both ends tightly. Refrigerate for about four hours before slicing.