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Mango Cream Roll Cake Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 42 minutes
  • Yield: 8 to 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: International
  • Diet: Vegetarian

Description

This Mango Cream Roll Cake is a light and fluffy sponge cake rolled with whipped cream and fresh diced mango filling. It’s a refreshing dessert perfect for warm days, combining the tropical sweetness of mangoes with the smooth texture of creamy filling in a visually stunning rolled cake. The cake is decorated with extra mango pieces and optional mango sauce, making it a delightful treat for mango lovers and a beautiful centerpiece for any dessert table.

Ingredients

Scale

Sponge Cake

  • 4 large eggs
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • A pinch of salt

Cream Filling

  • 1 ½ cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup diced mango (fresh or canned)

Decoration

  • Extra diced mango for decoration
  • Mango sauce or puree (optional)
  • Powdered sugar for dusting

Instructions

  1. Make the Sponge Cake: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  2. Beat Eggs and Sugar: In a bowl, beat the eggs and sugar together until the mixture becomes fluffy and light, then add the vanilla extract for flavor.
  3. Add Dry Ingredients: Sift the all-purpose flour, baking powder, and salt into the egg mixture, then gently fold them in to retain airiness in the batter.
  4. Bake the Cake: Spread the batter evenly on the prepared baking sheet and bake for 10-12 minutes until the cake turns lightly golden and springs back when touched.
  5. Roll the Cake: Turn the warm cake out onto a clean kitchen towel dusted with powdered sugar, then gently roll the cake up with the towel inside and let it cool completely to hold its shape.
  6. Whip the Cream Filling: Whip the heavy cream until soft peaks form, then add powdered sugar and vanilla extract and continue whipping until the cream is firm.
  7. Add Mango: Gently fold the diced mango pieces into the whipped cream to create the delicious filling.
  8. Assemble the Cake: Once the sponge cake is cooled, carefully unroll it, spread the whipped cream and mango filling evenly over the surface.
  9. Roll the Cake Again: Roll the cake back up tightly but gently (without the towel) and transfer it to a serving plate.
  10. Decorate: Drizzle optional mango sauce or puree on top and add extra diced mango for decoration to enhance the appearance and flavor.
  11. Dust: Lightly dust the top of the cake with powdered sugar for a finishing touch.
  12. Chill and Serve: Refrigerate the assembled roll cake for about an hour to let it set firmly. Slice into servings and enjoy your refreshing mango cream roll cake!

Notes

  • Use fresh mangoes for the best flavor and texture, but canned mangoes work fine if fresh ones are not available.
  • Be gentle when folding the flour and diced mango into the batter and whipped cream to keep the mixture light and airy.
  • Chilling the cake before serving helps the roll maintain its shape and improves slicing quality.
  • For a dairy-free version, substitute the heavy cream with a plant-based whipping cream alternative.
  • Use parchment paper on the baking sheet to prevent the sponge cake from sticking and facilitate easy rolling.

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Find it online: https://quickfamilykitchen.com/mango-cream-roll-cake-recipe/