Ingredients:
For the Cake:
4 large eggs, separated
3/4 cup granulated sugar, divided
1 tsp vanilla extract
1/2 cup cake flour
1/4 tsp salt
1/2 tsp baking powder
1/2 cup finely chopped dried mango
Yellow food coloring (optional)
Powdered sugar, for dusting
For the Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream
For the Mango Topping:
2 cups diced ripe mango (fresh or canned)
3 tbsp granulated sugar
1 tbsp lemon juice
1 tbsp water
1 tsp cornstarch
Instructions:
1. Preheat the Oven & Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper. Grease the paper as well.
2. Make the Cake Batter:
Beat the egg yolks with 1/2 cup sugar until thick and pale. Add vanilla extract and yellow food coloring (optional). Sift the cake flour, salt, and baking powder in a separate bowl. Stir in the dried mango.
3. Whip the Egg Whites:
In a separate bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form.
4. Combine & Bake:
Gently fold the whipped egg whites into the yolk mixture. Spread the batter evenly in the pan and bake for 12-15 minutes until the cake springs back when touched.
5. Roll the Cake:
Dust a clean kitchen towel with powdered sugar. Once baked, invert the cake onto the towel, peel off the parchment paper, and roll the cake into a spiral with the towel. Let it cool completely.
6. Cheesecake Filling:
Beat cream cheese with powdered sugar and vanilla until smooth. Whip heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
7. Mango Topping:
In a saucepan, combine diced mango, sugar, lemon juice, and water. Cook until the mango softens. Dissolve cornstarch in water, add to the mixture, and cook until thickened. Let cool.
8. Assemble the Cake:
Unroll the cooled cake and spread the cheesecake filling evenly. Add the cooled mango topping on top of the filling.
9. Roll & Chill:
Gently re-roll the cake and place it seam-side down on a platter. Cover with plastic wrap and refrigerate for at least 1 hour.
10. Serve:
Before serving, dust the cake with powdered sugar if desired. Slice and enjoy this tropical delight!
Yield: Serves 8-10 people.
