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Light and fluffy roll cake with fresh mangoes and whipped cream

Mango & Cream Roll Cake

Light and fluffy roll cake with fresh mangoes and whipped cream
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Makes: 8 to 10 slices
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Ingredients
  

For the cake

  • 1/2 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 eggs at room temp (integral to the recipe, I can't suggest substitutes here)
  • 1/8 cup + 1/3 cup caster sugar
  • 1 tbsp plain yoghurt
  • 1 and 1/2 tsps vanilla extract
  • 1/3 cup icing sugar, plus more to sprinkle on top

For the filling

  • 1/3 cup whipping cream, chilled at least 24 hours
  • 2 tbsps icing sugar
  • 1/4 tsp vanilla extract
  • 1 small mango, peeled and thinly sliced

Instructions

  • In a bowl, sift the flour, baking powder and salt. Set aside.
  • Grease an 8" square baking pan and line it with non-stick baking paper, leaving a little overhang for easy removal. If you're not sure if the paper is non-stick, lightly grease it too. Set aside.
  • Preheat the oven to 175 C.
  • Separate the eggs, adding the whites to a large mixing bowl along with 1/8 cup caster sugar, and set aside the yolks separately. Beat the whites and sugar with a hand mixer on high speed, until very thick and fluffy. The whites should form stiff peaks when you lift the beaters.This takes about 3 to 4 minutes.
  • Transfer the whites to another bowl, and add the yolks to the mixing bowl, along with the remaining 1/3 cup caster sugar, yoghurt and vanilla. Beat for about 3 minutes until thickened and pale.
  • Now fold half the whipped egg whites into the whipped yolks. Be gentle, taking care not to deflate the mixture. Add the other of egg whites and fold till combined.
  • Add the flour mixture and fold again gently. If there are lumps, run the hand mixer through it, but take care not to over beat.
  • Tip this batter into the prepared cake pan and smoothen it out in an even layer. Bake for 10 minutes, or until the top feels springy and a toothpick poked in the center comes out completely clean.
  • While the cake is baking, spread a clean kitchen towel out on the counter. Sprinkle liberally with the icing sugar because this is what stops the base of the cake from sticking to the towel. It doesn't matter what size towel you use as long as it is long enough to hold the entire cake.
  • Once the cake is done, let it sit for just a minute, then remove from the pan using the paper. Quickly flip onto the sugared towel and peel off the baking paper gently. Now roll the cake and towel together into a tight cylinder. The towel will protect your hands from the heat of the cake. It is supposed to be between the folds of the cake to prevent it from sticking to itself, so don't try and avoid it coming in the way!
  • Let the rolled cake cool for 15 minutes at room temperature, then place in the fridge for about 2 hours or until completely cold.
  • When ready to assemble, slowly unroll the cake and the towel too. I found that the towel got a little stuck towards the end, so be gentle here. You may see a couple of small cracks but the cake will still hold its shape. Gently remove the towel from underneath the cake.
  • Let the cake rest, unrolled, while you prepare the filling.
  • Beat the cream, sugar and vanilla on high speed with a hand mixer until the cream is very thick and forms stiff peaks when you lift the beaters (see notes).
  • Now spread the cream onto the unrolled cake, leaving about half an inch around the edges. Make sure the cream is not a very thick layer or it may spill out quite a bit. You may not end up using all of the cream, but leftover whipped cream will keep for 2 to 3 days in the fridge. It's harder to beat a very tiny quantity of cream, so some extra is ok.
  • Arrange the sliced mangoes in a single layer on top of the cream.
  • Now slowly begin rolling up the cake again, pushing the mangoes in as you go because they will tend to slide around a bit. Some of the filling may ooze out, it's absolutely ok because you can scoop it up and save it to top the slices with later on.
  • Once the cake is rolled, place it on a large piece of clingfilm and wrap it up tightly. Place in the fridge for at least 30 minutes.
  • Dust the cake with more icing sugar to pretty it up, then slice in a gentle, sawing motion preferably using a sharp, serrated knife. Spoon any leftover filling into the center of each slice, to make sure there's plenty of mango in every bite! Serve immediately, or store in the fridge in an airtight tin for 2 to 3 days. Happy baking!

Notes

*Try and have fresh eggs on hand, so that the whites whip up better. This cake depends heavily on eggs and I can't suggest a substitute.
*I used Amul whipping cream, and found it on Big Basket. I generally store it in the fridge at all times, even before opening it. It ensures the cream is super cold when you whip it. Also chill your bowl and beaters 30 minutes before whipping, especially in warm kitchens.
*You could also use a stand mixer to beat the eggs and the cream.
*Adapted from Sally’s Baking Addiction with tips from DessertForTwo