Скачать или смотреть 💚Pandan Mango Swiss Roll｜Easy recipe

PART 1. Cake Sponge
Corn oil: 50g
Milk: 70g
Cake flour: 55g
Pandan powder: 10g
Eggs: 5
Granulated sugar: 60g
Lemon juice: 5g

PART 2. Mango Cream
Whipping cream: 200g
Granulated sugar: 50g
Mango jam: 60g

Steps:
1 In a bowl, mix corn oil and pandan powder until smooth with no lumps. Add milk and stir until emulsified..Sift in cake flour and mix until no dry flour remains.Add 5 egg yolks and mix until smooth.
2 In another bowl, add egg whites, a squeeze of lemon juice, and granulated sugar. Beat until soft peaks form (like a "cocktail peak").
3 Take one-third of the meringue and fold it into the egg yolk mixture. Then gently fold the combined mixture back into the remaining meringue.
4 Pour the batter into a baking tray, smooth the surface, and tap gently to remove air bubbles.Bake at 160℃(392°F) on the top heat and 140℃(284°F) on the bottom heat for 30 minutes.Remove from the oven, demold, invert, and let cool completely.
5 Pipe the cream onto the cake, smooth with a spatula, roll it up, and chill for 1 hour.Slice into 4cm pieces and decorate as desired.
6 Mango Cream:Whip the whipping cream, granulated sugar, and mango jam until it reaches 90% whipped (stiff peaks)

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