Description
The Mango Layer Dessert Roll is a light and tropical sponge cake rolled with whipped cream and ripe mango slices. This beautiful, no-fuss dessert is perfect for warm-weather gatherings, afternoon teas, or as a refreshing treat.
Ingredients
Units
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- 4 large eggs
- 1/2 cup granulated sugar
- 2/3 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 2–3 fresh ripe mangoes, thinly sliced
- Icing sugar, for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
- Beat eggs and granulated sugar until light and fluffy.
- Sift in flour, baking powder, and salt. Gently fold to maintain airiness.
- Pour batter into prepared tray, spread evenly, and bake for 10–12 minutes until golden.
- Invert warm cake onto a clean towel sprinkled with sugar. Roll gently with the towel and let cool completely while rolled.
- Beat heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Unroll the cooled cake. Spread whipped cream evenly, then layer mango slices across the surface.
- Roll cake back up (without the towel), wrap in plastic wrap, and refrigerate for at least 2 hours.
- Dust with icing sugar and top with extra mango slices before slicing and serving chilled.
Notes
- Roll the cake while warm to prevent cracking.
- Use fresh mangoes for best texture and taste.
- Stabilize whipped cream with a small amount of gelatin if needed.
- Decorate with mint, flowers, or mango glaze for added elegance.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg