mango cream cake rolls

How to Make a Mango Cream Cake Roll

Indulge in a tropical delight with this easy Mango Cream Cake Roll—a perfect blend of soft sponge, creamy filling, and fresh mango. Here’s a step-by-step guide:

Ingredients:

- 4 eggs (separated)

- 60g sugar (divided)

- 60g all-purpose flour

- 20g milk

- 50g melted butter

- 200ml heavy cream (whipped with 20g sugar)

- 1 large mango (diced, reserve some for decoration)

Steps:

1. Prepare the Sponge: Preheat oven to 180°C (350°F). Line a 30x20cm baking tray with parchment.

2. Mix Batter: Whisk egg yolks with 30g sugar until pale. Add milk and melted butter, then fold in flour.

3. Whip Egg Whites: Beat egg whites until frothy, gradually add remaining 30g sugar until stiff peaks form. Gently fold into yolk mixture.

4. Bake: Pour batter into the tray, smooth the top. Bake for 12-15 minutes until golden. Cool slightly, then roll loosely in a towel.

5. Assemble: Unroll the sponge, spread whipped cream evenly, and scatter diced mango. Roll again, using the towel to help.

6. Decorate: Chill for 1 hour. Dust with powdered sugar, top with fresh mango slices and mint.

Tip: For extra flavor, brush the sponge with mango syrup before filling. Enjoy this refreshing treat that’s as beautiful as it is delicious!