I’m back at it again – vertical roll cakes have been my jam this year (see the Spring version here)and this time I’m going the tropical route, thanks to the sweltering July heat we’ve been….uh….enjoying. What says summer like coconut and mango, eh?
This cake features a super tender coconut flavored sponge cake wrapped up in a fluffy, creamy mango mousse. The mousse is flavored with mango puree, and I’ll tell you right now – the mangos that you choose will have everything to do with how it tastes. Choose super sweet, very ripe mangos and your mousse will shine! Choose sour, firm mangos and you won’t really be able to tell there are mangos in the mousse at all. I really like using Ataulfo mangos for such a purpose. Just make sure they are bright yellow/orange on the outside, and quite soft.
To little keys to successfully making this cake that I’d like to mention:
- Make sure that when making the mousse, you make sure that the whipping cream is whipped to very VERY stiff peaks. You’ll be folding mango puree into it and if the cream is not well whipped then you’ll end up with a soupy mess.
- Work quickly to frost the sponge cake with the mousse. The mousse should be thick, but it will still be delicate to work with. Once the cake is frosted and refrigerated the mousse will be able to set up and become firm so that the cake will hold it’s shape well and slicing will be a breeze.
ITEMS USED TO MAKE THIS CAKE:
- FOR THE SPONGE CAKE;
- 8 large eggs, separated
- ⅔ cup + 2 tablespoons + 1½ tablespoons Raw Cane Sugar
- 1 tablespoon Lemon Juice
- 1 teaspoon Coconut flavoring/extract
- ½ cup + 1 tablespoon All-purpose Flour
- ⅛ teaspoon Salt
- Powdered Sugar, for dusting
- FOR THE MANGO MOUSSE:
- 1 quart Heavy Whipping Cream
- ⅓ cup Raw Cane Sugar
- 2 small Mangos(very ripe and sweet are best) skins and pits removed, and pureed
- 1 tablespoon fresh Lime Juice
- 1 tablespoon Grass-fed Gelatin
- FOR THE SPONGE CAKE:
- Preheat the oven to 400 degrees. Line a baking sheet (1/2 sheet pan) with parchment paper(parchment should hang over the sides).
- Place the egg whites in a large bowl and bead on medium/high speed with an electric mixer until soft peaks form. Slowly add in 1½ tablespoons of sugar . Continue beating until stiff peaks form. Set whipped egg whites aside.
- In another large bowl, using the same beaters you used to beat the egg whites, beat the egg yolks with the remaining ⅔ cup + 2 tablespoons of sugar, lemon juice, coconut flavoring, and salt. Beat for about 3 minutes, or until the egg yolks have thickened and turned a pale yellow.
- Sift the flour over the egg yolk mixture and fold in until just barely combined.
- Add ⅓ of the beaten egg whites to the yolk mixture and fold in just until incorporated. Gently fold in the remaining egg whites until the batter is smooth.
- Spoon the batter into the prepared baking sheet and bake in the preheated oven for 13-15 minutes, or until the top of the cake is just golden brown.
- Remove from the oven and let cool for 5 minutes.
- Dust the top of the cake with powdered sugar and cover the cake completely with a clean tea towel. Flip the cake over so that it is on top of the towel and remove the baking sheet. Carefully peel the parchment paper off of the cake. Trim any edges as needed to keep the cake lines clean and straight. Starting at the shorter edge of the cake, roll up the cake(along with the towel) and set the rolled cake aside to cool(it will be completely enveloped by the towel.
- Once the cake is cool, unroll. Using a pizza roller or knife, cut the cake(on the long side) into three even strips.
- Spread each strip with a layer of the mango mousse, leaving about ½ of the mousse to frost the tops and sides of the cake. Take one of the filled strips and, starting at the short end, gently roll it up to form a sort of barrel. Position the rolled cake so that the edge of the cake lines up with the next strip of cake and roll so that the barrel becomes even larger. Repeat with the last strip of cake so that you end up with one large barrel shaped coil of rolled cake.
- Very gently place the cake(coiled side down) on a serving dish. Carefully frost the top and sides of the cake with the remaining mango mousse. Immediately refrigerate cake for 4 hours so that the mousse can set up and become more firm.
- Serve chilled, cut into slices.
- TO MAKE THE MANGO MOUSSE:
- Place the cream and sugar in a large bowl and beat with an electric mixer until very stiff peaks form.
- Cover and set aside in the fridge.
- Place ⅓ of the mango puree and the lime juice in a saucepan. Sprinkle the gelatin evenly over the top and let it sit for 5 minutes to allow the gelatin to bloom.
- after five minutes, heat the mixture over medium heat, just until the gelatin is completely dissolved. Remove from heat and whisk in to the remaining ⅔ of mango puree.
- Remove the whipped cream from the fridge and add in half of the mango mixture, gently folding until incorporated. Add the remaining mango mixture and carefully fold in until all of the mango puree has been incorporated with the cream and you have a thick, smooth mousse. As soon as the mousse is ready, quickly and carefully ice the sponge.