Name: Fresh Mango Cream Japanese Cake Roll
Prep time: 1 h
Cook time: 14 min
Total time: 1 h 14 min
Cuisine: Japanese
Ingredients: 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; 1 + ¼ teaspoons unflavored powdered gelatin; 5 teaspoons water; 1 ¼ cups whipping cream (33 % M.F.); 1 tablespoon + ¼ teaspoon granulated sugar; 1 ripened mango

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Short description

I adore this fluffy mango cake roll—filled with real mango and fresh cream, it tastes just like a bakery treat but is surprisingly easy to whip up at home.

Fresh Mango Cream Japanese Cake Roll

Why You’ll Love This Recipe

I love how light and tender the Japanese-style chiffon cake is, and the fresh mango cream adds a bright, juicy burst of flavor. It feels special enough for guests, yet easy enough to make any day. I enjoy the balance of subtle sweetness and refreshing fruit in every bite.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dry Mix for Japanese Style Chiffon Cake

45 grams cake flour*
1 teaspoon baking powder
¼ teaspoon sea salt

Wet Mix for Japanese Style Chiffon Cake

25 grams granulated sugar
50 ml whole fat milk
3 egg yolks
40 ml neutral oil (canola, grapeseed, avocado)
¼ teaspoon vanilla extract

Meringue for Japanese Style Chiffon Cake

4 egg whites
50 grams granulated sugar
¼ teaspoon cream of tartar*

Stabilized Fresh Cream

1 + ¼ teaspoons unflavored powdered gelatin
5 teaspoons water
1 ¼ cups whipping cream (33 % M.F.)
1 tablespoon + ¼ teaspoon granulated sugar
1 ripened mango

directions

Preheat the oven to 325 °F and line an 8 × 12″ pan with parchment or a silicone mat.
In a bowl, sift together the dry ingredients and stir to combine.
Make a well in the center, then pour in the wet mixture (sugar, milk, yolks, oil, vanilla). Stir gently until just combined—don’t overmix.
In a clean, dry bowl, whip the egg whites with cream of tartar on low until frothy. Gradually add sugar as you increase speed, then beat until stiff peaks form.
Fold one-third of the meringue into the batter to lighten it. Gently fold in the remaining meringue in two additions.
Pour the batter into the prepared pan, tap to release air bubbles, then bake for 14–16 minutes until a skewer comes out clean and the center springs back.
Let the cake cool in the pan for 5 minutes. Then invert onto a rack, remove the paper, and leave the top side up while preparing the cream.
For the filling: sprinkle gelatin over water and let bloom 5 minutes. Warm gently until dissolved. Chill slightly.
Whip the cream with sugar until soft peaks form; slowly drizzle in the gelatin and whip to medium peaks.
Peel and dice or slice the mango.
Lay the cake on parchment, spread the stabilized cream evenly, then arrange mango pieces in a single layer.
Gently roll the cake from one short end, using the parchment to guide. Wrap tightly in plastic and chill at least 1 hour before slicing.

Servings and timing

This cake roll serves about 8–10 slices.

Prep time: 1 hour (including chilling)
Cook time: 14 minutes
Total time: approximately 1 hour 14 minutes

Variations

I sometimes substitute strawberries, kiwi, or peaches for the mango.
For extra flavor, I brush the cake with a bit of simple syrup or mango juice before adding the filling.
If preferred, I fold in finely chopped mango into the cream for more fruitiness.

storage/reheating

I store leftovers wrapped tightly in the refrigerator; it stays fresh for 2–3 days. I don’t recommend freezing this roll—it’s best enjoyed fresh. If the cream gets a bit firm from the fridge, I let slices sit at room temperature for 10 minutes before serving.

FAQs

What’s the best way to prevent cracks when rolling the cake?

I roll the cake while it’s still slightly warm—just off the heat—and use parchment to guide it. That way it retains flexibility and rolls smoothly.

Can I make this cake ahead of time?

Yes! I bake and roll it a day ahead, then prepare the cream and assemble just before serving. Once rolled and chilled, it stays lovely overnight.

Do I have to stabilize the cream with gelatin?

Stabilizing with gelatin helps the cream hold its shape and prevents seepage. If I’m serving it soon, I sometimes skip it, but I like the firmer texture it adds.

Can I use low‑fat cream?

I stick with whipping cream (33 % M.F.) because it whips to a stable peak and creates the desired smooth, airy texture—low‑fat versions don’t perform the same way.

What’s the ideal cake pan size?

An 8 × 12″ pan gives the perfect thickness for rolling. If it’s much larger, the cake can end up too thin and fragile.

Conclusion

I love how this Fresh Mango Cream Japanese Cake Roll balances a delicate sponge with bright tropical fruit and creamy filling. It looks elegant, tastes light, and is perfect for tea time or special occasions. I hope this recipe brings a bit of bakery-style indulgence into your kitchen!