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Home Dish Japanese Mango Roll Cake

Japanese Mango Roll Cake

Name: How to cook Japanese Mango Roll Cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 6 servings
Cuisine: Us

Introduce

Chef :

Santy Coy

Japanese Mango Roll Cake

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Ingredient

Food ration :

Serves 6 servings

Cooking time :

1 hour 30 minutes

egg

egg yolks

1 tsp

vanilla extract

unsalted butter

60 g

pastry flour, sifted twice

60 g

fresh whole milk

egg whites

15 g

castor sugar

80 g

mango

120 g

whipped cream

15 g

mango pure

120 g

whipping cream

1/2 tbsp

Cointreau

30 g

water

1 tbsp

cointreau

Cooking instructions

* Step 1

Preheat oven to 180ºC. Line a 28 cm square Swiss roll cake pan with parchment paper.

* Step 2

To make soufflé roll sponge:

* Step 3

Place butter in a small saucepan and heat gently until melted. Add flour to melted butter and cook through.

* Step 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.

* Step 5

To make meringue:

* Step 6

Pour batter into prepared cake pan and spread evenly with a scraper. Place cake pan on a tray and bake for 20 minutes.

* Step 7

When sponge is cooled, peel away layer of brown skin surface. Trim one edge of cake diagonally.

* Step 8

Make mango cream:

* Step 9

To make whipped cream:

* Step 10

To make sugar syrup:

* Step 11

To assemble:

* Step 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.

* Step 13

Cover with whipped cream, and decorate with fresh mango and mint. Slice and serve immediately.

* Step 14

Enjoy

* Step 15

Note: if there is a photo you can click to enlarge it

Tag

Egg egg yolks vanilla extract unsalted butter pastry flour, sifted twice fresh whole milk egg whites Castor sugar mango Whipped cream mango pure whipping cream Cointreau water

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