Soft Roll Cakes Filled with Mango Cream & Berry Core

Ingredients

For the Sponge Cake:

4 large eggs, room temperature (separated)

1/2 cup granulated sugar (divided)

1/4 cup whole milk

3 tbsp vegetable oil

3/4 cup cake flour, sifted

1/2 tsp cream of tartar

1 tsp vanilla extract

For the Mango Cream:

1 cup heavy whipping cream, cold

1/2 cup fresh mango purée (strained)

2 tbsp powdered sugar

1/2 tsp gelatin powder (bloomed in 1 tbsp water)

For the Berry Core:

1/2 cup fresh raspberries or small strawberries, finely

diced

1 tbsp seedless raspberry jam

For Garnish:

1 tbsp powdered sugar, for dusting

Fresh mint leaves

Small mango cubes

Directions

Preheat oven to 340°F and line a 10x15 inch jelly roll pan

with parchment paper.

Whisk egg yolks with 2 tbsp sugar, milk, oil, and vanilla.

Fold in the sifted cake flour until smooth.

In a separate bowl, beat egg whites and cream of tartar,

gradually adding the remaining sugar until stiff peaks

form.

Gently fold the egg whites into the yolk mixture in three

batches to maintain airiness.

Pour batter into the pan, smooth the top, and tap firmly

on the counter to release bubbles. Bake for 12–15

minutes until springy.

Immediately invert the cake onto a clean kitchen towel

dusted with powdered sugar. Peel off parchment and roll

the cake tightly with the towel from the short end. Let

cool completely.

For the filling: Melt the bloomed gelatin, whisk into the

mango purée. Whip the heavy cream and powdered

sugar to stiff peaks, then fold in the mango mixture.

Unroll the cooled cake. Spread a thick layer of mango

cream over the surface, leaving a 1-inch border.

Toss the diced berries with the jam and place them in a

concentrated line along the edge where you will start

rolling.

Roll the cake back up tightly. Wrap in plastic wrap and

refrigerate for at least 2 hours to set.

Slice into individual rounds, dust with powdered sugar,

and garnish with fresh mango and mint.