Mango Cake Roll Recipes
MANGO CAKE ROLL
Mango cake roll is a light and fluffy chiffon cake iced with mango Swiss meringue buttercream.
Provided by sanna
Categories Dessert
Time 50m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 F. Line a 15 x 10 jelly roll pan with parchment paper, extending from the bottom up to the sides of the pan. In a bowl of a stand mixer, Whisk the egg whites at medium to high speed until frothy then add the cream of tartar. Continue whisking while gradually adding ¼ cup sugar until the egg whites form stiff peaks. A good way to test if the whites are done is to turn the bowl upside down. The meringue should not drip down.
- Meanwhile, as the egg whites comes close to reaching the stiff peaks stage, beat the egg yolks and sugar in another bowl. Once they are thick and lighter in color, add in the milk, oil and vanilla extract. Sift the baking powder and flour over the yolk mixture and combine mixture using a wire whisk until smooth.
- Gently fold the egg whites into the yolk batter gradually and very carefully as to not deflate the meringue. Once the batter is all uniform in color, pour it into the prepared pan and bake at 350 F for 8-10 minutes. A toothpick inserted into the center of the cake should come out clean.
- Turn the cake over into a pre-cut parchment paper that is dusted with powdered sugar. The cake should now be facing down. Peel the parchment paper from the cake and let cake cool.Spread the icing on the surface of the cake.
- To roll, lift the parchment paper that is on the short side of cake and gently roll the cake while holding on to the edge of the parchment paper, as if enclosing the cake roll inside.
- Gently peel off the parchment paper from the roll and set the cake on a serving plate. Ice the outside and add fruits for garnish, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 413 kcal, Carbohydrate 42 g, Protein 5 g, Fat 25 g, SaturatedFat 16 g, Cholesterol 143 mg, Sodium 203 mg, Sugar 33 g
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