【芒果蛋糕卷】
by 毛毛妈
家里还有些新鲜奶油，做了这个蛋糕卷，配茶来吃可以消闲一会儿。
用料:
蛋糕：
1：低筋面粉（cake & pastry flour）75克（1/2杯，直接从面袋里舀的），泡打粉（baking powder）1/3茶匙，用叉子拌匀备用；
2：蛋白4个，白醋1/2茶匙或塔塔粉1/3茶匙，糖1/4杯（60克）；
3：蛋黄4个，糖3大匙（42克），玉米油3大匙（36克），1茶匙芒果香精（mango extract），水2.5大匙；
奶油馅：
4：盒装液体鲜奶油1/2杯（whipping cream），奶油乳酪（cream cheese）1/4杯，糖粉（icing sugar）1/4杯；
5：吕宋芒果一个，去皮，果肉切条。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、23×32厘米的烤盘底部铺上烤盘纸（parchment paper）待用。
2、用两个干净无水的盆分别盛蛋白和蛋黄。蛋白加白醋用打蛋器（hand held mixer）高速打几分钟到发，接着加入1/4杯糖再打2分钟（图1）。
3、接着用搅拌器高速打蛋黄1分钟，加3料里的糖打到糖溶解。再加入所有剩下的3料打匀，然后加入1料，中速打1-2分钟到均匀即可（图2）。
4、将先前打发好的蛋白其中的1/3放入蛋黄糊里，用橡皮刀拌匀。然后将蛋黄糊倒回其余的2/3蛋白里（图3），用橡皮刀从上往下轻轻翻拌均匀，这样蛋糕体才细腻。
5、将面糊倒入事先准备好的烤盘里，抹平表面（图4）。将烤盘放入预热至340F/170摄氏度的烤箱内，烤 20分钟拿出。
6、用小刀将蛋糕四周剥离，蛋糕倒扣到干净的烤盘纸上，撕掉底部的烤盘纸（图4）。稍稍切掉四边，将蛋糕沿短边卷起，用烤盘纸包好，两头捏紧（图 6），放冰箱约1小时。
7、用打蛋器高速将4料的鲜奶油打到浓稠，再将奶油奶酪打发后加入打发好的鲜奶油里，加糖粉再打1-2分钟（图7），放入冰箱中冷藏备用。蛋糕在冰箱里冷凉后，打开烤盘纸，轻轻打开蛋糕卷，均匀抹上奶油馅，再放上芒果条（图 8）。重新卷起用烤盘纸包好，两头捏紧（图 9），放冰箱定型1小时。打开烤盘纸，切片食用。
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