Description
A light and fluffy Japanese-style chiffon cake roll filled with stabilized fresh cream and juicy mango pieces—delightfully tropical and elegant, yet simple enough to make at home.
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
Instructions
- Preheat the oven to 325 °F and line an 8 × 12″ pan with parchment or a silicone mat.
- Sift together cake flour, baking powder, and sea salt in a bowl.
- Make a well in the center and add sugar, milk, egg yolks, oil, and vanilla. Stir gently until just combined.
- In another clean bowl, whip egg whites with cream of tartar until frothy. Gradually add sugar and beat until stiff peaks form.
- Fold one-third of the meringue into the batter, then gently fold in the rest in two additions.
- Pour the batter into the prepared pan, tap to release air bubbles, and bake for 14–16 minutes.
- Let the cake cool in the pan for 5 minutes, invert onto a rack, remove parchment, and cool with the top side up.
- To make the cream, sprinkle gelatin over water and let bloom for 5 minutes. Warm gently to dissolve and chill slightly.
- Whip 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 stabilized cream evenly, and arrange mango in a single layer.
- Roll the cake gently from one short end, using parchment to guide. Wrap in plastic and chill at least 1 hour before slicing.
Notes
- Can substitute mango with strawberries, kiwi, or peaches.
- Brush cake with simple syrup or mango juice before filling for extra moisture.
- Fold chopped mango into the cream for extra fruitiness.
- Store tightly wrapped in the refrigerator for 2–3 days.
- Let slices sit at room temperature for 10 minutes if cream firms up.
- Prep Time: 1 hour
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
