しっとりふわふわ。マンゴーとココナッツのロールケーキ：How to make Mango and coconut roll- #とことんHOME MADE -

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

Prepare a baking sheet by cutting parchment paper to fit.

Sift together cake flour and coconut powder.

If making coconut sauce, mix coconut powder, granulated sugar, and cornstarch, then gradually add milk while heating in a pot until thickened, then cool.

Whip heavy cream with sugar and vanilla essence until stiff peaks form.

Cut mango into small pieces.

To make the roll cake batter, mix eggs in a bowl, then add granulated sugar and mix well.

Heat the egg mixture over a double boiler until warm, stirring continuously.

Remove from heat and beat with a hand mixer until the mixture turns pale and forms stiff peaks.

Fold in the sifted dry ingredients (cake flour and coconut powder) in batches to avoid lumps.

Add melted butter from the double boiler to the mixture.

Pour the batter into the prepared baking sheet and bake.

Once baked, invert the roll cake and carefully remove the parchment paper, then place it on a new sheet of parchment.

Spread whipped cream over the cake, then add mango pieces and drizzle with coconut sauce.

Roll the cake tightly from one end, dust with powdered sugar if desired, and refrigerate for a few hours before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens