Mango and Cream Cheese Roulade Recipe:
So every day is a mango day at my home and that’s how it’s going to be unless the last variety is available for the season. It’s hubby who is crazy about them, I like them just alright but then, when your love loves something you gotta find a way to love it too. So that’s precisely the thought that went behind trying the recipe and of course some indulgent sweet temptation every now and then is always welcome. Especially if that indulgence is a warm, fresh baked cake filled with smooth cream cheese and juicy delicious fruits, then even those who don’t have a sweet tooth have to give in.
A roulade is what we commonly call a roll cake, originating from the word ‘rouler’ which is French term for ‘to roll’. So this one’s a thin and flat sponge cake that is filled with a delicious filling and then rolled into a log, simple but not quite. It might be slightly tricky to attain the prefect sponge that does not crack while rolling, it is rather infact the timing, the height and the length of the sponge that decides whether one is going to end up with a perfectly rolled roulade. A little attention to the details and that all it takes to deliver a good roulade. The great thing is that this cake recipe does not call for any added butter, so the diet conscious can simply fill it with fresh fruits and yogurt and relish a guilt free dessert. I however, did not use yogurt. Since this one was especially for Mr. H, I went all indulgent and filled mine with a generous amount of cream cheese and mangoes. The cake ended up being irresistibly delicious, and I bet even you won’t be able to resist a second slice of this Mango and cream cheese Roulade.
- 3 eggs
- 2/3 cups plain flour
- 2/3 cups castor sugar
- 1 tsp vanilla extract
- 1 tsp baking soda
For the filling:
- 200 gms cream cheese, unsweetened
- ¼ cup castor sugar
- 1 tbsp melted butter
- 1 tbsp lemon juice
- 1 cup of ripe and sweet mango cubes, and extra to serve. Aprox 2 medium size mangoes
- A handful of toasted almond flakes
- Preheat the oven to 200OC. Line a 12 by 10 inch baking tray with a baking sheet and keep aside.
- In a mixing bowl beat together the eggs and sugar using and electric beater until light and creamy. Then fold in the flour and baking powder gradually with s spatula in two batches.
- The mix the vanilla extract and tip the batter into the prepared tray, tilt the tray from side to side to level the batter.
- Bake f0r 12-14 mins until slightly golden on top and just springy to touch. The spread another baking sheet on your work surface and dust it with some castor suger and upturn the sponge over it. Then roll up the baking paper inside the sponge and leave on to cool completely.
- To prepare the filling, beat all the ingredients except mangoes and almonds together until they are smoothly combines. Use a blender if required. Adjust sweetness and then just mix the cut mangoes and half the almond flakes.
- Once the sponge is cool unroll it, spread the filling evenly and then roll back leaving the baking paper behind. Scatter the remaining almonds on top and keep in the fridge until ready to serve. Cut into slices and serve chilled with extra mangoes on the side.
Dos and Don’ts:
- Chose a fruit of your choice, this sponge can even be filled with some savoury filling.
- Since it is filled with tropical fruits, the filling must be slathered only a few hours before serving and then consumed within a day typically.
- The rolled sponge can however be prepared in advance and kept in the fridge for a couple of days and then brought down to room temperature and then filled with the filling when ready to serve.