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Fresh Mango Cream Japanese Cake Roll

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A delightful dessert featuring an airy sponge wrapped around whipped cream and fresh mango, perfect for any occasion.

Ingredients

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  • 3 large eggs
  • 75g (about 1/3 cup) granulated sugar
  • 75g (about 1/2 cup) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon vanilla extract
  • 200ml (about 3/4 cup) heavy cream
  • 2 tablespoons powdered sugar
  • 1 ripe mango, sliced

Instructions

  1. Preheat the oven to 180°C (350°F) and line a baking pan with parchment paper.
  2. Whisk the eggs and sugar together until pale and fluffy.
  3. Sift in the flour, baking powder, and salt, then gently fold them into the egg mixture.
  4. Add the vegetable oil and vanilla extract, mixing until smooth.
  5. Pour the batter into the prepared pan and spread evenly.
  6. Bake for 10-12 minutes until golden and set.
  7. Cool the cake on a towel dusted with powdered sugar.
  8. Whip the heavy cream with powdered sugar until soft peaks form.
  9. Spread the whipped cream over the cake and place the sliced mango on top.
  10. Roll the cake with the towel, starting from one end.
  11. Chill in plastic wrap for at least 30 minutes before serving.

Notes

To ensure your roll doesn’t crack, avoid overbaking and let it cool completely before rolling.

Nutrition

Find it online: https://lunarecipez.com/japanese-mango-cream-cake-roll/

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