Fluffy, fruity and creamy Swiss roll cake with mango puree, diced mango and mascarpone whipped cream frosting!
For Sponge Cake:
1cupwhite granulated sugar
1 tspvanilla extract
1tsp baking powder
1/3cupconfectioner's sugar, for dusting
For Mango Puree:
1/3cupmango nectar or juice
1large mango, diced
For Mascarpone Whipped Cream Frosting:
12ozmascarpone or cream cheese, softened at room temp for 30 minutes
2cupsheavy cream, very cold
orange food coloring, optional
1large mango, very thinly sliced lengthwise
small bunch fresh mint leaves
For Sponge Cake:
Preheat the oven to 350F/177C and line a 13x18-inch (half sheet pan) with parchment paper. Do not grease the sides or pan! Place the eggs, sugar and vanilla into a mixer bowl and whisk on high speed for about 9 minutes, until the eggs are thick, fluffy and pale white in color.
In a separate bowl, combine the flour and baking powder. Once the eggs are ready, sift the dry ingredients in in small batches, folding gently but thoroughly after each addition. Spread the cake batter onto the prepared baking sheet, spreading it evenly to the edges. Bake in the preheated oven for about 20 minutes, until the top is a golden color.
IMMEDIATELY after taking the cake out of the oven, run a knife along the edges to loosen the cake from the pan. Dust the cake lightly with confectioner's sugar, cover the cake with a clean tea towel, place a wire rack over the top and invert the cake. Remove the parchment paper from the back side, then roll the cake into a log. Allow the cake to cool completely before assembling.
For Mango Fillings:
For the mango puree, place 1 large, peeled mango into a food processor and pulse into a fine puree. Reserve 2 tablespoons of the puree for the frosting. Add the mango juice and pulse again until well combined. Set this puree aside for later.
For the mango filling, peel and dice a mango, then set aside.
For Mascarpone Whipped Cream:
Place the softened mascarpone cheese (don't let it get too soft) into a mixing bowl along with the vanilla extract. Beat for about a minute until the cheese is smooth. Next, add the mango puree, confectioner's sugar and about 1/2 cup heavy cream. Mix again for about a minute until the ingredients are well combined.
Add the remaining heavy cream and whisk for about 4 minutes, until stiff peaks form. Start on a slow speed and work your way up to high speed after a minute. Keep the frosting refrigerated until ready to use.
Assembling the Cake:
Before assembling the cake, make sure the sponge cake is completely cooled!! Unroll the cake, then use a pastry brush to apply a generous amount of the mango puree onto the cake, covering to all the edges.
Next, add approximately two-thirds of the whipped cream and spread the frosting evenly to the edges. Sprinkle the diced mango in an even layer over the frosting. Gently roll the cake the same way it was roll initially. Watch my video recipe to see how it's done.
Frost the outside of the cake with the remaining frosting and level it with an offset spatula. Garnish the cake with mango roses and mint leaves. Allow the cake to set for 6 to 8 hours, or overnight, for best results.
For Mango Roses:
For best results, make sure to use a very ripe mango; green mangos will be harder to roll. Cut the mango in half, then cut the mango into very thin slices, lengthwise. Use two to three slices per rose and spread the slices apart, overlapping halfway. Start at one end and gently roll the slices inward, wrapping the mango around, to create a rose shape.
Tip: to help preserve the color of the mango, brush the mango roses with lemon juice, wait a few minutes, then add to the cake.