Simple and easy to follow, this cake base and Swiss roll can be made at home. The same recipe can also be used to make a birthday cake base.
Egg yolks: 83g
Egg whites: 172g
Corn oil: 50g
Milk: 60g
Cake flour: 70g
Granulated sugar: 50 g
Salt: 1 g
White vinegar or lemon juice: 4 g
Cream: 250 ml
Granulated sugar for whipping cream: 15 g
Separate the yolks from the whites of approximately 6 medium-sized eggs.
Separate the egg whites and refrigerate them (this facilitates later whipping).
Mix the milk and corn oil, and emulsify using a water bath (use water at about 50°C and place the bowl over it to emulsify). Pour the emulsified corn oil and milk into the egg yolks and stir. Sift 70 grams of cake flour into the egg yolk batter. Use the Z-shaped mixing method. After mixing with the Z-shaped method, set the batter aside for later use. Take the chilled egg whites out of the refrigerator and add 1 gram of salt and 4 grams of white vinegar. Whip the egg whites with a mixer at medium speed; when large bubbles form, add 1/3 of the granulated sugar. Whip the egg whites until thick, then add the second 1/3 of the granulated sugar. Add the remaining granulated sugar for the third addition.Whip the egg whites until soft peaks form with a slight hook.
Take one-third of the whipped egg whites and fold them into the egg yolk batter until combined.
Pour the just-combined egg yolk batter into the remaining meringue and mix.
Fold the egg yolk batter and meringue together using a folding technique.
After folding, pour the batter into the baking tray from a height to release air pockets.
Once poured into the tray, tap it lightly a few times to remove air bubbles.
Bake in the oven at 140°C on the top heat and 150°C on the bottom heat for approximately 35-40 minutes.
Monitor the oven temperature at all times; if the surface cracks, the upper oven temperature is too high, so lower it slightly.
After the cake base is baked, let it cool slightly, then evenly spread the whipped cream (whip 250 ml cream with 15 g granulated sugar) over the cake base, and place the cut mango pieces along the edge of the cake base.
After rolling, place in the refrigerator and chill for 1 hour.
After chilling, remove from the refrigerator and cut into pieces for serving.
