Mango Roll Cake | Mango Cake (Very Soft And Spongy) | Mango Swiss Roll Cake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

mango puree

🥗Healthier: apricot puree

💰Cheaper: canned peaches

Apricot puree provides a similar texture and flavor profile

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness, while brown sugar is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine can be more affordable.

Preheat the oven to 350°F (175°C).

Line a baking sheet with parchment paper.

Separate the egg whites and yolks into two bowls.

Beat the egg whites until stiff peaks form.

In another bowl, whisk the egg yolks with 100g sugar until pale and fluffy.

Mix in 1 tsp vanilla essence and melted butter into the egg yolk mixture.

Sift together 2/3 cup flour, 1/2 tsp baking powder, and salt; fold into the egg yolk mixture gently.

Carefully fold the beaten egg whites into the batter until just combined.

Spread the batter evenly onto the prepared baking sheet.

Bake for 10-12 minutes or until golden and springy to the touch.

Remove from the oven and let cool slightly in the pan.

Dust a clean kitchen towel with powdered sugar and invert the cake onto it.

Peel off the parchment paper and roll the cake with the towel from one short end to the other; let it cool completely.

Whip the 3/4 cup whipping cream with 2 tbsp sugar until soft peaks form.

Unroll the cooled cake and spread 2 tbsp mango puree and whipped cream evenly over the surface.

Add mango slices on top of the whipped cream and carefully roll the cake back up without the towel.

Chill the rolled cake in the refrigerator for at least 1 hour before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens