Happy Monday! I’m so excited about this cake because it’s my first official mango recipe this season and it’s a gooooood one. It’s also my first ever roll cake (or Swiss roll, whatever you know it as) and I can’t believe it turned out so well, without any catastrophes.
What it basically is, is this. A lighter-than-air sponge cake made without oil or butter, and super fluffy, is rolled up with a classic filling of mangoes and fresh cream. Covered in icing sugar and chilled, then sliced to reveal the cutest little pieces of cake you’ve ever seen. Let’s do this!