Doesn't this cake just scream summer? It's fresh, it's light, it's full of tropical flavour and it's perfect for your next summer gathering!
The other day when I was cooking up a storm, this cake just kind of happened. I bought mangos with the intention of making a salsa for some fish I was going to cook. Well, I did cook the fish but minus the salsa. On a side note just for a second, if you never ever tired mango salsa with fish, it is excellent. Here on the blog I have Fish Tacos with a Mango Salsa and it really is a wonderful combination. I have also made grilled swordfish with mango salsa before and that was a stunning dish. Sadly no recipe here on the blog for that one. And on the non fishy side, I have a recipe for Siracha Beef Tacos with a Mango Salsa. I have only made those a couple of times and they were divine. If you head over and see those, please forgive the one very lonely and sad looking photo. It was when the blog had just starting out and I didn't know a whole lot about how to dress food up for it's debut appearance. Still a work in progress but not in the dark ages any more.
Today, I'm just going to get straight to the cake because I really don't have a whole lot to say. Unusual for me!
This is a honest to goodness delicious cake. Like it was so good and I know I'll have to make it again before summer passes us by. I ate it in the peace and quite of the house surrounded by four cats, two dogs, a cup of tea by my side and netflix propped up on my lap. It was like a little slice of something great. I did manage to stop at one slice. Well until the next day.
On the blog there are several other roulade cakes if you feel like checking those out. It's probably one of my favourite types of cakes to make because they are easy, they really are. They generally go down well with everyone and they are not hard on the eyes either. Always helps!
One of my favourite roulade cakes was a Pumpkin Spice Cake I made some years back for Thanksgiving. That one is a bit more work, but completely worth it and filled with all the flavours of fall. On the topic of fall for just a tiny second, it's my favourite season. But not the Spanish fall which honestly isn't fall at all. Around here, it kind of goes from hot to less hot to freezing. No transition. Anyway, I'm talking about Canadian fall where you can really feel and smell autumn in the air. More than see it, you can smell it. That I miss.
But for now, let's take a look at this summery cake we have in front of us.
Notes about the cake:
If you have made any of my roulade cakes before and are familiar with them, skip to the recipe at the bottom because it's gets a bit on the tedious side of boring.
Okay, first and foremost, make sure the eggs are at room temperature. If not, they will not reach full volume when being whisked and this cake relies heavily on the eggs reaching their full potential so to speak. I find about 1/2 hour before using them is just fine.
When it comes time to sift in the flour, make sure you do it slowly and gently stir. The reason you have to do it this way, it because you don't want to deflate the batter. I have done this in a hurry before and whisked it for too long. The result was a cake and was paper thin and not spongy at all. So, gently stir in the flour.
Again, all ovens vary, so make sure you check it at around 7 minutes. You will know the cake is done when you press it gently with your fingers and it springs back. Then it's ready to come out of the oven.
Cake notes continued:
The filling for the cake is pretty straightforward as it's whipped cream with mango and lime added. Remember, don't over whip the cream or it may curdle. I always say this because it can happen. And always start with a cold bowl and cold beaters. ALWAYS. This will help you on your way to perfectly whipped cream.
When adding the mango and lime, again, just fold it in gently. Then you literally just spread it over the cake and roll it up. The cake is best if it gets to sit in the fridge for an hour or so before cutting.
That just about sums up the cake making.
If you have never made a roulade and think they are on the daunting side of baking, they really are not. I promise. My very first attempt years ago was a success. And I was not a seasoned baker, let me tell you. I'm still not but I get by....ha!
Happy cake making friends and see you in a day or two.
Mango and Lime Roulade Cake
Serves 8 / Prep time: 30 minutes / Bake time: 8-10 minutes
For the Sponge Cake
4 Large eggs
1/4 Cup/30 grams flour
4 Tablespoons of cornstarch
1/2 Cup/ 100 grams of white sugar, plus 1 tablespoon
1 Teaspoon of vanilla extract
Drop of white vinegar
Zest of one lime
For the filling:
1 Cup/240 ml whipping cream, double cream (not low fat)
1 Teaspoon of sugar
1 Mango, peeled and diced small
Zest of one lime
Juice of 1/2 lime
Preheat overn to 450 degrees F and have the rack at the middle setting in the oven. Grease and line with parchment paper a 12 x 8 baking tray. Grease the parchment paper as well.
Have ready a cooling rack with a damp tea towel spread on top. (This is for rolling the cake up when it comes out of the oven)
In a medium bowl, sift together the flour and the cornstarch. Set aside
Separate two of the eggs. Placing the whites in a medium bowl and the yolks in a large bowl. Add the two additional eggs to the egg yolks. Add 1/2 cup of the sugar and mix on high speed until pale and fluffy and has just about tripled in size. Mix in the vanilla extract for just a few seconds and sift in flour and stir until just combined.
With a clean whisk attachment, beat the egg whites until foamy, about 30 seconds. Add the vinegar and beat until soft peaks form, about another minutes. Next add the sugar and beat on high speed until stiff peaks form.
Fold a small amount of the egg whites into the batter until combined. Add the remaining egg whites and mix until just combined.
Pour into the prepared pan and evenly spread out the batter. Bake for 7-10 minutes or until golden and springs back when touched.
Remove cake from oven and invert on the damp tea towel set over a cooling rack. Remove the tray. Gently remove the parchment paper. Roll the cake up with the tea towel. Leave it to cool completely for a few hours.
Make the filling. In a medium sized bowl, add the cream and the sugar. Beat on high speed until thick and fluffy. Stir in mango, lemon zest and lemon juice. Don't over mix.
When the cake has cooled, unroll and evenly spread out the filling. Roll the cake back up and refrigerate for at least an hour before cutting.
Garnish cake with powdered sugar, extra mango slices, lime slices and mint leaves if desired.
Cake will keep covered in the refrigerator up to two days.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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