Strawberry mango cream cake roll
For the first time, the cake roll was made because it took too long for the cake roll to dry and crack. Special attention should be paid to covering the cake roll with oil paper when it was baked and dried to prevent the moisture from drying and cracking too quickly. The six inch Qifeng recipe can be used for the cake roll. If you want to have a thicker cake slice, you can use the eight inch recipe. I use the six inch recipe. The recipe is available in my tutorial. You can check it at any time
Step 1 . Cut the four sides of the baked cake slices neatly and set aside
Step 2 . Add sugar to the cream three times to beat it up and set aside
Step 3 . Dice strawberries and mangoes for standby. Because my sister likes mangoes, she makes half of them mango flavor
Step 4 . Spread the cream evenly on the cake slices, and put the fruit grains neatly on the cream
Step 5 . Roll up the cake slices with a rolling pin
Step 6 . Roll up the cake with oil paper and put it in the refrigerator for one hour to set it
Step 7 . Take out the cake roll, decorate the surface of the cake roll with the remaining cream and decorate it with fruit granules, or you can beat less cream and leave it undecorated
Step 8 . Strawberry mango double cake roll completed
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