Mango Soft Cake Roll

mango cake roll.00 00 04 18.Still001 结果 1 pinit View Gallery 3 photos
mango cake roll.00 00 04 18.Still001 结果 1 pinit
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Mango Soft Cake Roll

Difficulty: Intermediate Prep Time 20 mins Cook Time 35 mins Rest Time 30 mins Total Time 1 hr 25 mins
Servings: 8
Best Season: Suitable throughout the year

Description

Mango Soft Cake Roll is a light and refreshing dessert that features a soft and fluffy cake rolled around a creamy mango filling. This cake roll is perfect for any occasion, offering a delightful combination of flavors and textures that is both elegant and delicious.

The cake batter is made from a mixture of flour, sugar, eggs, and milk, whipped to create a light and airy texture. The batter is poured into a baking pan and baked until golden brown and fluffy. Once baked and cooled, the cake is carefully rolled with a creamy mango filling.

The filling is made from fresh mango puree, whipped cream, and a touch of sugar, blended until smooth and creamy. The combination of the soft cake and the creamy mango filling creates a refreshing and indulgent treat.

Mango Soft Cake Roll can be garnished with a dusting of powdered sugar, fresh mango slices, or a drizzle of mango sauce for added elegance. The result is a dessert that is both visually stunning and incredibly delicious, with the light and airy cake perfectly complementing the creamy mango filling.

This cake roll is perfect for birthdays, tea parties, or any celebration where you want to offer a unique and delightful dessert. Its combination of soft cake and creamy filling makes it a favorite among dessert lovers.

Ingredients

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Instructions

  1. Separate the eggs. Keep the egg white bowl cool in the fridge.

  2. In a clean bowl, bring together egg yolks and sugar, use a hand mixer to beat until light and fluffy and turns into pale yellow. Add in cake flour, mix well and set aside.
  3. In a pot, bring together unsalted butter, salt and milk. Heat until boil. Pour the liquid into the batter while using a whisk or a hand mixer to mix them together. Pour all the batter back into the pot, keep mixing and stirring the batter over medium heat until lightly thickened. Sift once and set aside.
  4. Preheat the oven to 320℉(160℃). Line the baking tray (28*28*2.6cm) with parchment paper or baking mat.
  5. Take the egg white bowl out of the fridge. Add in lemon juice, sugar, and vanilla extract, and use a hand mixer to beat until it forms soft peaks. Take a scoop of whipped egg white and gently fold it into the batter until just combined. Pour all the batter into the whipped egg white and gently fold the egg white into the batter until just combined. Pour all the batter into the baking tray, smooth it out and send in to the oven to bake for 25 minutes. Set the oven to 356℉(180℃) and let bake for another 10 minutes. Take the cake out of the oven and let it cool on the cooling rack.
  6. In a clean bowl, bring together heavy cream and sugar, and beat until stiff peaks form. Transfer the whipped cream into the piping bag. Wash, peel and chop the mango into cubes.
  7. When the cake is cool to touch, release the sides of the cake with an icing spatula, turn the whole cake pan upside down on the parchment paper. Take off the pan, and peel off the baking mat.
  8. Piping in the whipped cream and place the mango cubes in it and cover the mango with whipped cream, shape the cake into a cake roll. Wrap it up with parchment paper and let set in the fridge to cool for 30 minutes. Slice and serve.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: mango soft cake roll, cake roll, roll cake, mango soft cake
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