Table of Contents
Mango cake roll is a light and fluffy chiffon cake iced with mango Swiss meringue buttercream. Preheat oven to 350 F. Line a 15 x 10 jelly roll pan with parchment paper, extending from the bottom up to the sides of the pan. In a bowl of a stand mixer, Whisk the egg whites at medium to high speed until frothy then add the cream of tartar.
Separate about 1 1/2 cups of whipped cream for border. Fold in the mango bits and mango puree into the remaining cream. Store in the refrigerator until ready to use. Place one cake on a serving plate or cake stand.
Fold beaten egg whites and mango bits in batter until well combined. Transfer to prepared pans and bake in preheated oven for 20-25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Allow to cool down in the oven with the oven door slightly opened for about 15 minutes to avoid sinking.
In another bowl, combine egg yolks, ¼ cup sugar, vanilla extract, evap milk, mango puree, olive oil and butter in a bowl. Mix at low speed until well blended. Slowly add dry ingredients and mix until batter is smooth.
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