Mango Cream Roll
Light, fruity, and irresistibly creamy, this Mango Cream Roll is a simple dessert that delivers impressive results with minimal effort. Made with a soft chiffon-style cake, a smooth cream cheese filling, and fresh mango pieces, this treat combines delicate texture with refreshing tropical flavor. Perfect for beginners and experienced bakers alike, this recipe requires no complicated rolling techniques and is easy to assemble for any occasion.
Ingredients
Cake Base
- 40 ml corn oil
- 50 ml milk
- 50 g cake flour
- 45 g granulated sugar
- 4 large eggs, separated
- 45 g fine sugar
- 1 teaspoon lemon juice
Cream Filling
- 200 ml heavy cream
- 50 g cream cheese, softened
- 15 g fine sugar
For Assembly
- Fresh mango, diced
- Coconut flakes (optional)
- Fresh mint leaves for garnish (optional)
Instructions
1. Prepare the Cake Batter
In a mixing bowl, whisk together the corn oil and milk until
fully combined. Add the cake flour and stir until the batter is smooth and well
combined. Stir in the egg yolks and
continue mixing until a silky batter forms.
2. Make the Meringue
In a separate bowl, combine the chilled egg whites, fine sugar, and lemon juice. Using an electric mixer, beat the mixture until soft peaks develop.
3. Combine the Mixtures
Gently fold the meringue into the egg yolk batter in several
additions. Mix carefully to maintain as much air as possible for a light and
fluffy texture.
4. Bake the Cake
Pour the batter into a lined baking pan and spread evenly.
Bake at 150°C (300°F) for approximately 30 minutes, or until the cake is
lightly golden and springs back when touched.
Once baked, take the cake out of the oven and allow it to cool fully.
5. Prepare the Filling
Beat the cream cheese and sugar until smooth and creamy. Whip
the heavy cream in a separate bowl until it reaches medium peaks. Gently fold
it into the cream cheese mixture until smooth and evenly combined. Refrigerate
until ready to use.
6. Cut the Cake
Using an 8 cm round cutter, cut the cooled cake into
circles. Fold each cake round gently in half to create a shell shape.
7. Assemble the Mango Cream Rolls
Transfer the cream filling to a piping bag and pipe a
generous amount into the center of each folded cake. Top with fresh mango
pieces and garnish with coconut flakes and mint leaves if desired.
8. Serve
Serve immediately for the freshest flavor, or refrigerate
until ready to enjoy.
Tips for Success
- Use ripe, sweet mangoes for the best flavor and texture.
- Chill the cream filling before assembling for cleaner piping.
- Avoid overmixing the batter when folding in the meringue to maintain a light sponge cake.
- For a neater presentation, chill the assembled rolls for 15–20 minutes before serving.
This Mango Cream Roll is a delightful combination of fluffy cake, rich cream filling, and juicy mango. Its elegant appearance and refreshing flavor make it perfect for spring gatherings, afternoon treats, or special celebrations. With simple ingredients and straightforward steps, this recipe is an easy way to create a bakery-style dessert at home. Enjoy every soft, creamy, fruit-filled bite!
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