Coconut Vertical Roll Cake + Mango Mousse
Serves: one 6" cake
 
This cake is somewhat on the smaller side, though it could still feed 8-12 people with small slices. If you would like a larger cake, double the recipe and cut each sheet into two long strips instead of 3, so that you end up with a total of 4 cake strips to roll. This will give you a cake about 8-9" in diameter instead of 6". You'll want to work quickly to frost the cake with the mousse, just as soon as you've finished folding the mousse ingredients together. Take care to make sure that your cream for the mousse has been whipped to very stiff peaks so that it will not become soupy when the mango puree is folded in. Mousse should be firm and fluffy, even before it sets up once frosted on the cake and refrigerated.
Ingredients
  • 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
Instructions
  1. FOR THE SPONGE CAKE:
  2. Preheat the oven to 400 degrees. Line a baking sheet (1/2 sheet pan) with parchment paper(parchment should hang over the sides).
  3. 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.
  4. 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.
  5. Sift the flour over the egg yolk mixture and fold in until just barely combined.
  6. 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.
  7. 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.
  8. Remove from the oven and let cool for 5 minutes.
  9. 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.
  10. Once the cake is cool, unroll. Using a pizza roller or knife, cut the cake(on the long side) into three even strips.
  11. 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.
  12. 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.
  13. Serve chilled, cut into slices.
  14. TO MAKE THE MANGO MOUSSE:
  15. Place the cream and sugar in a large bowl and beat with an electric mixer until very stiff peaks form.
  16. Cover and set aside in the fridge.
  17. 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.
  18. 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.
  19. 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.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2018/07/08/coconut-vertical-roll-cake-mango-mousse/