Description
This Fresh Mango Cream Japanese Cake Roll is a light, fluffy sponge cake filled with sweet whipped cream and fresh ripe mango slices. The delicate Japanese-style sponge is gently baked, then rolled with a stabilized whipped cream infused with gelatin for structure and layered with juicy mango pieces. A perfect dessert that combines airy texture with tropical fruit freshness, ideal for a refreshing treat or special occasion.
Ingredients
Scale
For the Sponge Cake
- 45 grams cake flour
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 25 grams granulated sugar
- 50 ml whole fat milk
- 3 egg yolks
- 40 ml neutral oil (canola, grapeseed, avocado)
- ¼ teaspoon vanilla extract
- 4 egg whites
- 50 grams granulated sugar
- ¼ teaspoon cream of tartar
For the Cream
- 1 + ¼ teaspoons unflavored powdered gelatin
- 5 teaspoons water
- 1 ¼ cups whipping cream (33% M.F.)
- 1 tablespoon + ¼ teaspoon granulated sugar
For the Filling
- 1 ripened mango
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325 °F (163 °C) and line an 8 × 12-inch baking pan with parchment paper or a silicone baking mat for easy cake release.
- Sift Dry Ingredients: In a bowl, sift together the cake flour, baking powder, and sea salt to ensure even mixing and a fine texture.
- Combine Wet Ingredients: Make a well in the center of the dry ingredients and add sugar, whole milk, egg yolks, neutral oil, and vanilla extract. Stir gently until just combined, being careful not to overmix.
- Whip Egg Whites: In a separate, clean bowl, whip the egg whites together with cream of tartar until frothy. Gradually add sugar while whipping until stiff peaks form, creating a stable meringue.
- Fold Meringue into Batter: Fold one-third of the meringue into the batter to lighten it, then gently fold in the remaining meringue in two additions to maintain the airiness.
- Bake the Sponge Cake: Pour the batter evenly into the prepared pan, tap gently to release any trapped air bubbles, and bake for 14–16 minutes until the cake springs back lightly when touched.
- Cool the Cake: Let the cake cool in the pan for 5 minutes, then invert onto a cooling rack. Remove the parchment and allow the cake to cool with the top side up completely.
- Prepare Gelatin: Sprinkle the unflavored gelatin over the cold water and let it bloom for 5 minutes. Warm gently just until dissolved, then chill slightly to avoid curdling the cream.
- Whip the Cream: Whip the cold whipping cream together with sugar until soft peaks form. Slowly drizzle in the dissolved gelatin while continuing to whip to medium peaks, stabilizing the cream for rolling.
- Prepare Mango: Peel and dice or slice the ripe mango into thin pieces or small chunks, suitable for layering inside the roll.
- Assemble the Cake Roll: Lay the cooled cake on a sheet of parchment. Spread the stabilized whipped cream evenly over the surface, then arrange the mango pieces in a single, even layer on top.
- Roll and Chill: Starting from one short end, gently roll the cake using the parchment to help guide and prevent cracking. Wrap the roll tightly in plastic wrap and chill for at least 1 hour to set before slicing and serving.
Notes
- Use room temperature eggs for better batter consistency.
- Be gentle when folding the meringue to retain airiness.
- Chilling the cake roll helps the gelatin-set cream stabilize and makes slicing easier.
- Fresh, ripe mangoes yield the best flavor; substitute with other fruits if desired.
- Ensure gelatin is fully dissolved before adding to cream to prevent lumps.
