Cake body: Eggs 5
Corn oil 40g Pure milk 60 grams
Fine sugar 40g Low gluten flour 60 grams
Lemon juice A few drops Cream filling:
Light cream 220g Powdered sugar 22 grams
Kara coconut milk powder 12 grams Mango cubes Appropriate amount
How to make coconut mango cake roll Super soft roll that does not crack | How to make coconut mango cake roll Illustration 1

Step 1

1⃣️Stir pure milk and corn oil until emulsified. 2⃣️. Sift in the low flour and stir until there are no particles. 3⃣️Add the egg yolk into the batter in two batches and mix well. Super soft rolls that won’t crack｜Coconut Mango Cake Roll Recipe Illustration 2

Step 2

4⃣️Add the fine sugar to the egg whites in 3 batches and beat until small hooks appear. 5⃣️Add the meringue into the batter in two batches and mix well. Super soft roll that does not crack | How to make coconut mango cake roll Illustration 3

Step 3

6⃣️Pour the batter into a square plate and smooth it out with a scraper. 7⃣️. Preheat the oven to 160 degrees in advance and bake for about 20 minutes. until the surface is evenly colored. After taking it out of the oven, let it cool on a wire rack. Super soft roll that does not crack | How to make coconut mango cake roll Illustration 4

Step 4

8⃣️. Add powdered sugar and coconut milk powder to the light cream and beat at low speed until about 90%. Cut one side of the cake diagonally.Spread 2/3 of the whipped cream evenly on the cake body, put the mango slices on it, spread the remaining whipped cream on the mango slices, and roll it up. Chill in the refrigerator for 20 minutes to set, and it’s ready to eat~ Super soft rolls that won’t crack｜How to make coconut mango cake rolls Illustration 5

Step 5

Coconut mango roll Super soft roll that does not crack | How to make coconut mango cake roll Illustration 6

Step 6

Soft and delicate, you can see~ Coconut mango cake roll cooking tips