this is a famous cake in Mexico, one of the best! this Mango roll cake is to die for. I will show you how to make the perfect roll cake, fill with a cream cheese frosting that is so good.
Check my other cakes that are so good, like 3 LECHES CAKE honestly is one of the best of the best. check the recipe here BEST 3 LECHES CAKE
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Pairing
These are my favorite dishes to serve with [this recipe]:
MANGO ROLL CAKE
Ingredients
- 1 cup all purpose flour
- 1 pinch baking soda
- 2 tablespoon baking powder
- 5 eggs
- 3 tablespoon oil
- 1 tbsp vanilla
- 1 cup sugar
- FROSTING
- 2 cans mango
- 2 cream cheese softed
- 1 cup powder sugar
- 1 cup sourcream
Instructions
- We are going to sift the first 3 ingredients: the flour, the baking soda and the baking powder, 5 times. In two small containers we divide the eggs, in one the whites and in the other the yolks.preferably the eggs are at room temperature so that the whites can fluff up much more.We beat the egg whites to the point they triple the sizw, if you have cream of tartar you can add a pinch to the egg whites as it helps them fluff up even more but it is not necessary.Once the whites have been beaten to the point of nougat, we set them aside and in another container we beat the yolks until the intense yellow color goes down to a lighter one, it takes around 2 minutes. we add the sugar and beat until they are combined. I add my vanilla and the oil and mix.Up to this point we were using the mixer. What follows you will only use a kitchen spatula or a wooden spoon and we will mix everything in an enveloping way.We are going to gradually add the flour mixture and milk. taking turns.We start by adding ⅓ of the flour to the yolk mixture and mix in an enveloping way, once it is mixed I add half of the milk and mix and once it is mixed I add the other 3rd part of the flour and mix I add the rest of the milk and mix, add the rest of the flour and mix.Now we add the egg whites already beaten to the point of nougat.and we do the same, we add it and mix in an enveloping way.since it was mixed.Now we move on to baking.The tray you need is 28cm by 40cm. This step is important because if you make the cake very thick, (using a smaller tray) it will come out thick and the cake will break.We put a piece of wax paper on top of the tray and we are going to empty the cake, trying to have it as even as possible.and we bake at 350F 180C for 8 to 10 minutes or when it is lightly browned. YOU MUST BE CAREFUL THAT IT DOES NOT OVER BAKE as the bread will dry out and we don't want that.While it is baking let's make the frosting. beat the cream cheese, the powder sugar and the sour cream, and beat well drain both cans of mangos, reserving some of the juice to brush it to the cake. Once the bread is made, we are going to place a clean kitchen cloth large enough to cover the entire cake on our work table, we spread it out and there we turn the tray with the bread, we remove the waxed paper from the bread and we proceed to roll the bread carefully so it doesn't break. To do this, the first thing you have to do is start rolling the cloth without the bread to form a pillow-like shape so that the bottom of the bread doesn't break. Immediately you start rolling the bread with the cloth.We are going to let the bread cool completely (you can put it in the refrigerator to speed up the process). Once the bread is cold, we are going to unwrap the bread carefully and proceed to moisten the bread either with the juice from the can of mangoes. Once the cake is cold, unroll it and add the frosting covering everything and add the mango, add around 1 can and ⅔ of the 2nd can. Roll very carefully and move the cloth so that the cloth does not roll up in the cake. (check the video of how I do it in case you have any questions) Once the cake is rolled, we place the rest of the frosting on top, covering everything. . and we decorate with the rest of the mangos.
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