Immerse yourself in the delightful fusion of light sponge cake and fresh, juicy mangoes with our Mango Soft Cake Roll recipe. This dessert is a celebration of tropical flavors, offering a sweet and refreshing taste that’s perfect for warm weather gatherings or as a special treat. The combination of airy cake and succulent mangoes makes this roll a delightful addition to any dessert table.
The beauty of this Mango Soft Cake Roll lies in its soft, spongy texture and the vibrant flavor of fresh mangoes. Whether you’re an experienced baker or new to the world of cake rolls, this recipe provides a straightforward guide to creating a stunning and delicious dessert. The process is as enjoyable as the result, with each step bringing you closer to a beautiful, fruit-filled creation.
Imagine slicing into this cake roll to reveal the bright mangoes nestled within the soft sponge, a visual and taste delight that’s sure to impress. Perfect for a summer party, afternoon tea, or just a sweet craving, this Mango Soft Cake Roll is not only a treat for the palate but also a feast for the eyes. Let’s start this baking journey and create a dessert that’s as enjoyable to make as it is to savor.
Mango Soft Cake Roll Recipe
Delight in the tropical sweetness of our Mango Soft Cake Roll recipe, a perfect combination of fluffy cake and fresh mango, ideal for a refreshing and elegant dessert.
1
servings30
minutes35
minutes300
kcal1
hour5
minutesKeep the screen of your device on
Ingredients
5 egg yolks
20 g granulated sugar
42 g cake flour
45 g unsalted butter
2.5 g salt
280 g milk
5 egg white (140g)
50 g granulated sugar
5 g lemon juice
5 g vanilla extract
Fresh mango
200 g heavy cream
20 g granulated sugar
Directions
- Separate the eggs. Keep the egg white bowl cool in the fridge.
- In a clean bowl, bring together egg yolks and sugar, use a hand mixer to beat until light and fluffy and turns into pale yellow. Add in cake flour, mix well and set aside.
- In a pot, bring together unsalted butter, salt and milk. Heat until boil. Pour the liquid into the batter while using a whisk or a hand mixer to mix them together. Pour all the batter back into the pot, keep mixing and stirring the batter over medium heat until lightly thickened. Sift once and set aside.
- Preheat the oven to 320℉(160℃). Line the baking tray (28*28*2.6cm) with parchment paper or baking mat.
- Take the egg white bowl out of the fridge. Add in lemon juice, sugar, and vanilla extract, and use a hand mixer to beat until it forms soft peaks. Take a scoop of whipped egg white and gently fold it into the batter until just combined. Pour all the batter into the whipped egg white and gently fold the egg white into the batter until just combined. Pour all the batter into the baking tray, smooth it out and send in to the oven to bake for 25 minutes. Set the oven to 356℉(180℃) and let bake for another 10 minutes. Take the cake out of the oven and let it cool on the cooling rack.
- In a clean bowl, bring together heavy cream and sugar, and beat until stiff peaks form. Transfer the whipped cream into the piping bag. Wash, peel and chop the mango into cubes.
- When the cake is cool to touch, release the sides of the cake with an icing spatula, turn the whole cake pan upside down on the parchment paper. Take off the pan, and peel off the baking mat.
- Piping in the whipped cream and place the mango cubes in it and cover the mango with whipped cream, shape the cake into a cake roll. Wrap it up with parchment paper and let set in the fridge to cool for 30 minutes. Slice and serve.
