Description
A delightful dessert featuring a fluffy sponge cake rolled with creamy mascarpone filling and fresh mango, perfect for any celebration.
Ingredients
Scale
- 6 large eggs
- 1 cup white granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/3 cup confectioner’s sugar (for dusting)
- 3 large mangoes (one for juice, one diced for filling, one sliced for decoration)
- 1/3 cup mango nectar or juice
- 12 oz mascarpone or cream cheese
- 1 tsp additional vanilla extract (for filling)
- 2 tbsp mango puree
- 1 cup confectioner’s sugar (for filling)
- 2 cups heavy cream (very cold)
- Orange food coloring (optional)
- 1 tbsp lemon juice
- Small bunch of fresh mint leaves
Instructions
- Preheat your oven to 350°F (175°C) and line a 15×10 inch baking sheet with parchment paper.
- Whisk the eggs and granulated sugar together until fluffy and pale, about 5-7 minutes.
- Combine the flour and baking powder, then gradually fold into the egg mixture.
- Pour the batter onto the prepared baking sheet and spread evenly. Bake for 10-12 minutes.
- Invert the cake onto a towel dusted with confectioner’s sugar, peel off parchment, and roll with the towel.
- Blend mango, nectar, and lemon juice until smooth and fold in diced mango.
- Whip the heavy cream until soft peaks form, then gradually add confectioner’s sugar and fold in mascarpone, vanilla, and mango puree.
- Unroll the cooled sponge cake and spread the whipped cream mixture. Top with mango filling and roll it back up.
- Slice the third mango thinly for decoration and arrange atop the cake.
Notes
This cake can be made a day in advance for better flavor. Don’t rush the cooling process to avoid cracks.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 150mg