Steps to Prepare Favorite Japanese Mango Roll Cake

Hey everyone, I hope you're having an incredible day today. Today, we're going to make a special dish, How to Make Ultimate Japanese Mango Roll Cake. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Japanese Mango Roll Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Mango Roll Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Japanese Mango Roll Cake is Serves 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Japanese Mango Roll Cake estimated approx 1 hour 30 minutes.

To get started with this particular recipe, we have to first prepare a few components. You can have Japanese Mango Roll Cake using 23 ingredients and 15 steps. Here is how you cook that.

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Ingredients and spices that need to be Prepare to make Japanese Mango Roll Cake:

1. Fresh mango
2. Soufflé roll sponge:
3. 1 egg
4. 3 egg yolks
5. 1 tsp vanilla extract
6. 35 unsalted butter
7. 60 g pastry flour, sifted twice
8. 60 g fresh whole milk
9. 3 egg whites
10. 90 g castor sugar
11. Mango cream:
12. 80 g mango
13. 120 g whipped cream
14. 15 g mango pure
15. 20 g castor sugar
16. Whipped cream:
17. 120 g whipping cream
18. 2 tsp castor sugar
19. 1/2 tbsp Cointreau
20. Sugar syrup:
21. 30 g water
22. 15 g castor sugar
23. 1 tbsp cointreau

Instructions to make to make Japanese Mango Roll Cake

1. Preheat oven to 180ºC. Line a 28 cm square Swiss roll cake pan with parchment paper.
2. To make soufflé roll sponge: Combine egg, egg yolks and vanilla in a small bowl and beat lightly. Set aside.
3. Place butter in a small saucepan and heat gently until melted. Add flour to melted butter and cook through.
4. Transfer mixture to a bowl and add beaten eggs a little at a time, mixing with spatula until batter is smooth. Add milk and mix to incorporate. Strain batter and set aside.
5. To make meringue: Beat egg whites in a clean bowl until foamy. Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat until. Stiff peaks form and meringue is glossy.
6. Pour batter into prepared cake pan and spread evenly with a scraper. Place cake pan on a tray and bake for 20 minutes.
7. When sponge is cooled, peel away layer of brown skin surface. Trim one edge of cake diagonally.
8. Make mango cream: Cut mango into small pieces. Place whipping cream, mango piece and purée and sugar in a bowl. Place bowl over another bowl filled with ice cubes and water. Using an electric mixer, whisk cream at medium speed until stiff peaks form and cream is smooth.
9. To make whipped cream: Combine whipped cream, sugar, and cointreau in a bowl and beat as for mango cream.
10. To make sugar syrup: Combine water, sugar and cointreau in a bowl and mix well.
11. To assemble: Place sponge on a sheet of parchment paper. The slanted side of the sponge should be away from you.
12. Brush sponge with syrup, then spread evenly with mango cream. Gently roll up sponge to make a Swiss roll. Place in the freezer until roll is set.
13. Cover with whipped cream, and decorate with fresh mango and mint. Slice and serve immediately.
14. Enjoy
15. 

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