Hi everyone, this is Lisa
It's the mango season in Australia again
Today I will make a mango roll cake suitable for breakfast and afternoon tea.
It is delicious and very refreshing
Melt in your mouth
I will focus on explaining how to avoid the cracking of the roll cake
Mix the milk and vegetable oil
Vegetable oil can also be replaced by corn oil, salad oil, canola oil that have no strong smell.
Stir well for 2-3 minutes until fully emulsified
The mixture becomes white and there is no separation of oil and water
Sift the cake flour in 2 batches
Mix in a zig-zag motion
The batter at this time is a bit dry, don't stir vigorously
As long as you don’t see the dry flour, it won’t become gluten.
Use 4 large eggs (about 60-65 grams with shell)
Separate egg yolk and egg white
Add the egg yolk to the batter in 2 batches
mix in a zig-zag motion
For novices, adding egg yolk afterwards can make the batter smoother
Not easy to produce small lumps
The only thing to pay attention to is not to stir too hard
Add some vanilla extract or mango extract at the end
Now start to preheat the oven to 150C/300F
Pour lemon juice in the egg whites, you can also use cream of tartar and white vinegar instead
Which makes meringue more stable and not easy to defoam
Mix at medium-high speed to trap the air into the egg white
that appears many big bubbles
Add 1/3 of the caster sugar and continue beating at medium-high speed
Sugar can effectively retain the air bubbles and enhance the stability of the meringue
So I don’t recommend to reduce sugar in this recipe
When the bubbles become finer
Add another 1/3 of the sugar and change to medium speed
The meringue becomes delicate and lines appear
Then add the remaining sugar
Stir at low speed until a curly tip, also known as soft peak
It the meringue becomes firm peak or stiff peak
It's easy to crack when rolling
The meringue looks delicate and shiny
Take 1/3 of the meringue and add it into the egg yolk mixture
Fold in evenly from bottom to top
Then pour it back into the meringue and mix thoroughly
Until no meringue can be seen
If there are big holes in the baked cake sheet
It is usually caused by the meringue not being mixed evenly
The cake batter should be smooth and shiny
If it can flow quickly, it means that the batter has been partially defoamed.
Use a 28cm square baking pan, lined with reusable baking mat, which can also be substitued by baking paper
Flatten the batter, tap the baking pan to remove small bubbles in the cake batter
Place it on the middle or upper rack of the preheated oven, bake at 150C/300F for 23 minutes
Then turn it to 165C/330F and bake for another 7 minutes
Another main reason for the cracking of cake rolls is the baking temperature and baking time
You need to know your own oven very well
Too high temperature or too long time will cause moisture loss in the cake
If the time is too short and the temperature is too low, the cake itself is too wet and it is very easy to crack
Demould immediately after taking out of the oven
Let it cool on the rack for 4-5 minutes, then turn it over
Remove the reusable baking mat
If there is a light golden brown on the bottom
You need to be lower the baking temperature or place a baking tray on the bottom rack
Cover it with baking paper,turn it over and let it cool.
Peel the mango and cut into small dices, if you want to decorate the surface,cut into a few large pieces
Add the icing sugar to the cream and whip until stiff peak
Cut one end of the roll diagonally
Another factor to avoid cracking of the cake roll is not to roll until the cake sheet is completely cooled
Because the cake sheet will lose a little moisture during the cooling process
When the cake reaches the body temperature, use a knife to cut but not cut through
This will also prevent cracking when rolling
Spread the cream on the surface
Cover the mango chunks with cream
there will be no hollowing out in the middle of the roll cake
Lift the baking paper so that the cake sheet rolls up naturally
After rolling up, pull the baking paper out with the help of a rolling pin
Press the rolling pin towards the cake
Chill in the fridge for about 1-2 hours
Put the remaining cream in the piping bag
Put mango chunks and rosemary to garnish
The texture of this mango roll cake is very delicate and soft
It melts in your mouth, I wish you will like it
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See you next time