Mango cake roll

 

Ingredients:

mango filling

• 3 ripe mango
• 1/4 cup sugar or less depending how sweet your mango
• 1/8 cornstarch

cake sponge:

• 4 large eggs
• 3/4 cup granulated sugar
• 1 cup all purpose flour
• 1/4 cup vegetable oil
• 1 tsp vanilla or mango extract
• 1 tsp baking powder
• 1/2 tsp salt

Cream cheese frosting:

•  8 oz cream cheese softened
• 1 cup heavy cream
• 1 cup powdered sugar (divided)
• 1 tsp vanilla or mango extract

For the white chocolate bark:

• 1/4 cup white chocolate chips
• 1/4 tsp shortening

For the mango syrup ( to drizzle the cake)

• 1/4 cup granulated sugar
• 1/8 cup water
• 1/4 tsp mango extra

Procedure:

1) Peel the mango and cut them into cubes. Save about 8 cubes for decoration.

2) Add the mango into a small saucepan. Add the sugar and cornstarch and bring to the stove. Cook over medium heat stirring constantly until thickened. Mash the mango using a potato masher and set it aside to cool down.

3) Pre heat the oven 350F and lined a  large baking pan with parchment paper. (mine measured 17.5x12.5)

4) In the mixing bowl, beat 4 large eggs and gradually add sugar beat until its pale yellow. Add the rest of the liquid ingredients; oil and the exrtract.

5) Sift the dry, flour, baking powder, and the salt. Fold the dry into the wet using spatula until smooth. Bake at pre heated over for 15 mins.

6) Right after baking, flip the cake into a clean kitchen towel. Peel the parchment paper and roll the cake into a log.

7) In a mIxing bowl, beat the heavy cream with 1/2 cup powdered sugar until stiff peaks. Set it aside and in the other mixing bowl beat the cream cheese and  the other 1/2 cup of powdered sugar until creamy. add 1/4 cup of mango filling. Fold  in the cream into the cream cheese using spatula until both mixture is well combine add mango extract.

8) Unroll the cake and spread the mango filling evenly. Add half of the icing and roll the cake tightly. Iced the cake log and put it in the freezer to set.

9)In a microwavable bowl, add the chocolate chips along with the shortening for 15 mins interval until its melted. Once the chocolate is melted pour it into a parchment paper and spread evenly and set it aside. Once its set, break using your hand to create a chocolate bark.

10) In a small sauce pan, combine water, sugar and mango extract. Bring to the stove and let it boil until its thickened. Turn off the heat and let the syrup cool down before drizzling into the cake.

11) Finish and decorate the cake.  Pipe some rosette in the cake and top it with mango cube and stick the white chocolate bark in between.