Thursday, May 6, 2010

Mango cake fruit roll - 100th Post


So I am here with my 100th post....wow...didn't think I would do so many posts when I first started and now I think I won't stop...lol.
I thought some about what should be my 100th post, went thru a few recipes and at last reached here....
With a short spring season (and long allergy season) and the on coming summer season, I love using fresh fruit in making desserts and mango season I love, but here since we get only few very good mangoes, I used mango pulp in the recipe since it available all year round. Therefore, I came up with the mango sponge cake to make a cake roll and then used the fresh fruit with whipped cream for the filling in between.
Usually Jelly is used as a filling in a cake roll, but I made it fruity with whipped cream.

I borrowed the sponge cake recipe from here, but made a few modifications to it because I wanted to incorporate the mango into the cake for the flavor. Moreover I decreased the amount of sugar used in some places, because I didn't want it to be too sweet (mango pulp is sweetened already too) but more fruity and also me and my parents don't eat too sweet stuff, but my kids and hubby don't mind, but won't it be good if its fruity!!!
If you like it sweet, use the actual measurements!

Well the end product was amazing to us. It was less sweet and fruity, everyone enjoyed it a lot. Only problem was that 'I' made it too small, I should have made more...:)
It took me about 1/2 hour to whip the eggs and about 10-15 min to cook the cake. Meanwhile I whipped the whipping cream with sugar and refrigerated it.
So totally about 1 to 1 1/2 hour of prep and cooking time for the final product!









Ingredients (and Modifications):

4 egg whites, room temperature (actual 6)

3/4 tsp. cream of tartar

1/2 cup granulated sugar, divided (1/4 + 1/4) (actual 2/3 cup)

4 egg yolks, room temperature (actual 6)

1/2 tsp. vanilla ( actual 1 tsp, but I didn't want to overpower the mango flavor)

1/4 tsp. salt

6 tbsp mango pulp (fresh or canned) (I used canned, which is already sweetened)

3/4 cup all-purpose flour

Powdered sugar, sifted for sifting on top


Method for sponge cake :

Pre-heat oven to 375°F. Spray oil onto a 9 x 10 x 1-inch jelly-roll pan. Line it with parchment paper. Spray parchment paper lightly.

Using a whisk attachment on a hand mixer, beat egg whites and cream of tartar in a mixing bowl on high speed until foamy. Continuously whisking, add 1/4 cup of sugar, little by little at a time, until it gets dissolved. Beat constantly until soft peaks are formed.

In a different bowl, beat egg yolks on high speed until it becomes thick and lemon-colored, about 3 to 5 minutes. Slowly beat in the remaining 1/4 cup sugar until it is pale yellow and sugar is dissolved. Gently beat in vanilla and salt. After a minute of beating, add in the mango pulp and beat it until foamy.

Sift flour over egg whites. Add the mango and yolk mixture. Fold gently but completely until color is uniform. Do not stir only fold in gently.
Pour into prepared pan and spread it evenly.

Bake at 375 deg F oven until a toothpick comes out clean, about 10 to 15 minutes.

Cool on a wire rack, but transfer onto the parchment paper for filling and rolling for easy clean up. Cut corners to straight edges before filling or this can be done after filling too, I just did it before.



Whipped cream filling: (From my Black Forest cake recipe)

473ml or 1 pint heavy whipping cream (found near the milk section in grocery store)(whipped to stiff peaks, takes about 10-15 min with a hand mixer)(if whipped before, store it in the refrigerator so that it doesn't melt)

3 tbsp confectioners sugar or powdered sugar ( actual 5 tbsp + 1 tsp vanilla extract which I omitted)

Fruit Filling:

Cut 1/2 piece Mango into small pieces
Cut 1 strawberry into small pieces
Cut 1 kiwi into small pieces
Cut 4-6 cherries (bottled) into small pieces
1 can crushed pineapple, drained completely

Assembly:

Spread the whipped cream on the cake in a thin layer. Add all the chopped fruit evenly on the cream. Gently roll the cake from one side, making sure the filling doesn't come out. Fold or tuck the open edge underneath the cake roll. Sprinkle powdered sugar on top before serving. Serve cold with icecream if you wish. We ate ours plain. Enjoy!!!




Tip: Since fresh fruit and whipped cream are used, store in the refrigerator. Won't last very long, eat it up soon!!!

Reactions:

17 comments:

  1. Congrats on your 100th post.
    The mango roll looks scrumpticious and so delicious.nice click too.

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  2. OMG!! What a yummy and inviting roll..

    Congarts on your milestone. Hope to see many more lovely recipes form you dear.

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  3. Happy 100th! This looks so beautiful, I can't wait to try it! Please keep the recipes coming, I am really enjoying them and have already used several.

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  4. Looks perfect...i love the roll and the sponge cake looks so soft!!!

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  5. 100th post Congrats Smitha....will try this one..

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  6. u make this looks so simple to make ,..:-) thanks for the post

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  7. Congrats on the 100!! The roll looks amazing!!

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  8. woo thats such a mouthwatering roll with fruit stuffing..sounds good and looks moist..

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  9. Congrats on your 100th post....The roll looks beautiful and yummy....great post smitha....

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  10. yummy !
    congrats on century
    ~venu

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  11. OMG... what a cake... I am totally drooling over it.. Thanks for the step by step recipe... it makes it easy to follow and try hands on own :)

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