Easy Mango Swiss Roll Cake

By Tatyana's Everyday Food · 120 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Line a 13x18-inch half sheet pan with parchment paper, without greasing the pan or its sides.
2. Beat the eggs, sugar and vanilla on high speed for about 9 minutes, until thick, fluffy and pale.
3. In a separate bowl, combine the flour and baking powder. Sift them into the eggs in small batches, folding gently but thoroughly after each addition.
4. Spread the batter evenly to the edges of the lined pan. Bake for about 20 minutes, until the top is golden.
5. Immediately after baking, run a knife around the edges to loosen the cake. Dust it lightly with confectioners' sugar, cover with a clean tea towel, set a wire rack on top and invert. Peel off the parchment, then roll the cake into a log. Let it cool completely before assembling.
6. For the mango puree, pulse 1 large peeled mango in a food processor until fine. Reserve 2 tablespoons for the frosting. Add 1/3 cup mango nectar or juice and pulse again until combined.
7. Dice another large mango and set aside for the filling.
8. Beat the softened mascarpone (12 oz) with 1 teaspoon vanilla for about 1 minute until smooth. Add 2 tablespoons mango puree, 1 cup confectioners' sugar and about 1/2 cup cold heavy cream, and mix for about 1 minute. Add the remaining heavy cream and whisk for about 4 minutes until stiff peaks form, starting slow and increasing to high after a minute. Refrigerate until needed.
9. Make sure the sponge is completely cool, then unroll it. Brush a generous amount of the mango puree over the cake, right to the edges.
10. Spread about two-thirds of the whipped cream evenly to the edges, then sprinkle the diced mango in an even layer. Gently roll the cake back up the same way it was rolled.
11. Frost the outside with the remaining cream and smooth it with an offset spatula. Decorate with mango roses and mint leaves. Chill for 6 to 8 hours, or overnight, for best results.
12. For the roses, use a very ripe mango. Cut it in half, then slice very thinly lengthwise. Use two to three slices per rose, overlapping them halfway. Starting at one end, roll the slices inward to form a rose. Brush the roses with lemon juice, wait a few minutes, then add them to the cake.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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EggLemonCreamHeavy creamCream cheeseMango