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Ingredients
Mango Jelly Roll Cake
- For the sponge cake
- 3 eggs
- 1 egg yolk
- 75 grams sugar
- 1 pkg Vanilla sugar
- 50 grams Pastry flour
- 15 grams cornstarch
- Baking powder
- For the filling
- 6 sheets white gelatin
- 1 ripe Mango
- cream
- 500 grams Cream quark (40% fat)
- 3 Tbsps sugar
- 150 grams Cape gooseberries
- 2 Tbsps powdered sugar
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.
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.
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 0.6 g | (2 %) |