#247_Mango Cake Roll

I really don't have much time nowadays to blog so I've just been posting pictures of food that I make and recipes from friends on facebook.
Yesterday, after I posted this picture of Mango Cake Roll on my facebook page, I received several requests for the recipe. I appreciate you ladies for your interest on the recipe.

You'll be surprised to find out that I just combined some recipes that I already have to create this dessert. So, here it is....

For the cake, I used my recipe for the Chiffon Cake as I did with the Ube-Macapuno Cake Roll, click here,
For the cream filling, I used the same cream filling for the Fruit Tart and Crema de Fruta.

Mango Cake Roll

Mango and Cream Filling.
1 box (3.3 oz ) instant white chocolate pudding mix

1 box (3.3 oz) instant lemon pudding mix

2 cups cold milk
1 package cream cheese, room temp. soft
4 cups of ripe mangoes, cubed

In a bowl beat cream cheese and set aside. In another bowl, beat the 2 boxes of pudding and milk until thick, (food processor works best for this part) Add the cream cheese and continue to beat until mixture is smooth. Consistency should be like mayonnaise. Fold in the cubed mangoes. (this recipe is for 2 cake rolls)

For the Cake, Chiffon Cake recipe #210, click here.
1) Make the batter for the cake following the directions on the Chiffon Cake recipe.
2) Grease 2 jelly roll pans then line with parchment papers, then grease the papers.
3) Equally spread the batter on the parchment paper-lined pans.
4) Bake in a pre-heated 350 degrees oven for 15-18 minutes for each pan.
5) Follow directions in rolling jelly roll before spreading the Mango and Cream Filling on the cake.
6) chill in the fridge for at least 2 hours before slicing and serving.

Note from MaMely:
If making the Chiffon Cake batter is somewhat complicated for you, watch this video which gives you very simple recipe for jelly roll cake and a step by step procedure of rolling the cake.

Here's a link on how to make jelly roll cake http://video.about.com/baking/Jelly-Roll.htm


This is the kind of mangoes that works best for this dessert. If you live in Pinas, there won't be any problem looking for good mangoes.

When time permits, instead of using pudding for the cream filling, try making the real pastry cream, just as what I've used in several desserts below.

Incredible Mango Tart, recipe #160, click here,
Irresistible Mango Custard Pizza Pie recipe #161 here,
Brazo de Mercedez with a big Twist recipe #196 here,

Custard Cream Filling
3/4 cup white sugar
1/3 cup flour
1 cup fresh milk
1 cup coconut cream
6 egg yolks, slightly beaten
Click here to get the procedure.

ENJOY!!