Mango Jelly Roll Cake

Mango Jelly Roll Cake
1 hr 15 min.


for 16 pieces
For the sponge cake
3 Eggs
1 Egg yolk
75 grams Sugar
1 package Vanilla sugar
50 grams Pastry flour
15 grams Cornstarch
Baking powder
For the filling
6 sheets white Gelatin
1 ripe Mango
500 grams Cream quark (40% fat)
3 tablespoons Sugar
150 grams Cape gooseberry
2 tablespoons Powdered sugar
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Preparation steps

Step 1/2

For the sponge cake, beat eggs, egg yolks and sugar until fluffy. Mix flour, cornstarch and baking powder, sift over batter and fold in. Spread on a baking sheet lined with parchment paper. Bake in preheated 200°C (approximately 400°F) oven for 8 to 10 minutes. Immediately invert pan onto a dish towel sprinkled with powdered sugar. Peel off parchment paper. Roll sponge cake, allow to cool the unroll.

Step 2/2

For the filling, soak gelatin in cold water. Peel the mango, cut the flesh from the pit and puree. Whip the cream until stiff. Mix quark, sugar and mango puree. Dissolve gelatin. Stir some of the gelatin into the quark mixture then stir the remaining gelatin. Stir in half of the whipped cream then gently fold in the remaining whipped cream. Rinse Cape gooseberries and cut into slices. Spread the cream filling on the cake. Roll up on the diagonal. Top the exposed cream filling with the gooseberries. Refrigerate the jelly roll about 2 hours. Sprinkle with powdered sugar before serving.