Description
A delicious and colorful dessert combining a light cake with creamy cheesecake filling and fresh mango.
Ingredients
Scale
- 4–5 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1–2 tsp vanilla extract
- 1/2 cup cake flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 cup finely chopped dried mango
- Yellow food coloring (optional)
- Powdered sugar (for dusting)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 2 cups diced ripe mango (fresh or canned)
- 3 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tbsp water
- 1 tsp cornstarch
Instructions
- Preheat the oven to 350°F (175°C) and grease a 10×15-inch jelly roll pan.
- Beat egg yolks with 1/2 cup sugar until pale and thick. Stir in vanilla and optional yellow food coloring.
- Sift together cake flour, salt, and baking powder in another bowl; fold in chopped dried mango.
- Whip egg whites until soft peaks form, gradually adding 1/4 cup sugar until stiff peaks form.
- Gently fold egg whites into the yolk mixture in thirds, pour into the prepared pan, and bake for 12-15 minutes.
- Invert the warm cake onto a powdered sugar-dusted towel, peel off parchment paper, and roll up the cake and towel. Let cool completely.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream to stiff peaks and fold into cream cheese mixture.
- Unroll the cooled cake, spread cheesecake filling, and re-roll without the towel; wrap in plastic and refrigerate for at least 1 hour.
- In a saucepan, cook diced mango, sugar, lemon juice, and water over medium heat until softened. Mix cornstarch with water, stir into mango, and cook until thickened. Cool completely.
- Unwrap the cake, place on a platter, spoon mango topping over it, garnish with extra mango, slice, and serve.
Notes
Store leftovers in the fridge wrapped in plastic wrap or an airtight container; it will last 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: mango, cheesecake, dessert, cake, tropical, summer