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Easter cake roll with mango

An Easter cake roll with mango is wonderfully sweet and fresh and extra delicious with chocolate Easter eggs. All based on a soft and light cake.

Easter cake roll with mango
1 hours 15 minutes 6 people Spring recipes
Easter cake roll with mango

Ingredients

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  • 100 gram sugar
  • 4 eggs
  • 50 gram butter
  • 100 gram flour
  • pinch of salt
  • powdered sugar
  • Easter eggs

Mango curd ingredients

  • 1 ripe mango
  • 1 tablespoon lemon juice
  • 2 tablespoons sugar
  • 1 egg
  • 1 tablespoon corn starch
  • 50 gram butter
Easter cake roll with mango ingredients
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Kitchen equipment

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  • Small blender of rod mixer
  • small pan with a bowl that fitch (bain-marie)
  • Whisk
  • Electric mixer
  • Oven
  • Baking tray lined with greaseproof baking paper
  • Silicone spatula
  • Clean kitchen towel


Preparation

1 hours 15 minutes 6 people Spring recipes

View the original recipe via:
https://ohmydish.com/recipe/easter-cake-roll-with-mango


Making mango curd – 30 minutes

Prepare the mango curd first so it can cool off in time. Puree a sweet and ripe mango smoothly. You can achieve this by using a small blender or rod mixer. 

Create a bain-marie by boiling a small layer of water into a small pan. Place a bowl on top of the boiling water. Mix the mango puree and a tablespoon of lemon juice with 2 tablespoons of sugar, 1 tablespoon of corn starch and 20 grams of butter into the bowl.

Heat the mixture and stir occasionally until the custard has reached the preferred thickness. This process can take up to 15 minutes, keep stirring using a whisk.

Stir in 30 grams of butter, this will thicken up the mango curd when it's cooling off. Leave to let cool completely.

Easter cake roll with mango
Easter cake roll with mango

Making the cake roll – 30 minutes

Pre-heat the oven to a temperature of 180 degrees Celsius or 355 degrees Fahrenheit. Line the baking tray with greaseproof baking paper.

Whisk together 4 eggs with 100 grams of sugar until it becomes a light mass, this will take up to 5 minutes.

Melt 50 grams of butter and add this into the egg mixture. Gradually add in the flour with a pinch of salt to make sure the batter stays as light as possible.

Divide the batter over the baking sheet using a spatula, make sure not to spread it out too thinly. Shape into a rectangle with a dimension of about 25 x 35 cm (or 10 inches x 14 inches). Bake the cake for about 10 minutes, or until fully cooked.

Prepare a clean kitchen towel and dust it with powdered sugar, this will prevent the cake from sticking to the kitchen towel. Move the baked cake onto the kitchen towel with powdered sugar and remove the baking paper.

Roll the cake using the kitchen towel carefully in a large roll. This will be easy when the cake is still hot and not brittle. Make sure that no kitchen towel gets stuck between the cake. Cover the cake roll with the kitchen towel until the mango curd has stiffened up.

Do not leave the cake for too long in the kitchen towel, this will soften the cake up and eventually gets stuck onto the kitchen towel.

Finishing up the Easter cake roll with mango – 15 minutes

Unfold the cake and cover it with about ¾th of the mango curd. Chop up a handful of chocolate eggs and divide over the curd.

Roll the cake back up and cover the upper part with a thin layer of mango curd. This small layer will ensure the Easter eggs stick.

Finish by adding chocolate Easter eggs on top. Enjoy!


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