This fresh Mango and Lime Roulade Cake is a perfect dessert for warmer weather. A light and fluffy vanilla cake filled with fresh whipped cream, ripe mangoes and hint of lime. A perfect dessert or spring and summer!
Doesn’t this Mango and Lime Roulade Cake just scream summer? It’s fresh, it’s light, it’s full of tropical flavour and it’s perfect for your next summer gathering! I absolutely love the fresh flavour of mangoes. Desserts like this one, my Lemon Blueberry Swiss Roll Cake and my Mango & Berry Smoothie are perfectly fresh for summer.
Let’s get straight to the cake!
This is a honest to goodness delicious cake. Like it was so good and I know I’ll have to make it again before summer passes us by. I ate it in the peace and quite of the house surrounded by four cats, two dogs, a cup of tea by my side and netflix propped up on my lap. It was like a little slice of something great. I did manage to stop at one slice. Well until the next day.
On the blog there are several other roulade cakes if you feel like checking those out. It’s probably one of my favourite types of cakes to make because they are easy, they really are. They generally go down well with everyone and they are not hard on the eyes either. Always helps!
Notes about the cake
If you have made any of my roulade cakes before and are familiar with them, skip to the recipe at the bottom because it’s gets a bit on the tedious side of boring.
- Okay, first and foremost, make sure the eggs are at room temperature. If not, they will not reach full volume when being whisked and this cake relies heavily on the eggs reaching their full potential so to speak. I find about 1/2 hour before using them is just fine.
- When it comes time to sift in the flour, make sure you do it slowly and gently stir. The reason you have to do it this way, it because you don’t want to deflate the batter. I have done this in a hurry before and whisked it for too long. The result was a cake and was paper thin and not spongy at all. So, gently stir in the flour.
- Again, all ovens vary, so make sure you check it at around 7 minutes. You will know the cake is done when you press it gently with your fingers and it springs back. Then it’s ready to come out of the oven.
Cake notes continued
- The filling for the cake is pretty straightforward as it’s whipped cream with mango and lime added.ย Remember, don’t over whip the cream or it may curdle.ย I always say this because it can happen.ย And always start with a cold bowl and cold beaters.ย ALWAYS.ย This will help you on your way to perfectly whipped cream.
- When adding the mango and lime, again, just fold it in gently. Then you literally just spread it over the cake and roll it up. The cake is best if it gets to sit in the fridge for an hour or so before cutting.
Mango & Lime Roulade Cake
Ingredients
For the Sponge Cake
- 4 large eggs
- 1/4 Cup flour
- 4 Tablespoons cornstarch
- 1/2 Cup white sugar plus 1 tablespoon
- 1 Teaspoon vanilla extract
- Drop of white vinegar
- Zest of one lime
For the filling:
- 1 Cup whipping cream double cream (not low fat)
- 1 Teaspoon sugar
- 1 Mango peeled and diced small
- Zest of one lime
- Juice of 1/2 lime
For garnish:
- Powdered sugar
- Mango slices
- Lime slices
- Mint leaves
Instructions
- Preheat oven to 450 degrees F and have the rack at the middle setting in the oven. Grease and line with parchment paper a 12 x 8 baking tray. Grease the parchment paper as well.
- Have ready a cooling rack with a damp tea towel spread on top. (This is for rolling the cake up when it comes out of the oven)
- In a medium bowl, sift together the flour and the cornstarch. Set aside
- Separate two of the eggs. Placing the whites in a medium bowl and the yolks in a large bowl. Add the two additional eggs to the egg yolks. Add 1/2 cup of the sugar and mix on high speed until pale and fluffy and has just about tripled in size. Mix in the vanilla extract for just a few seconds and sift in flour and stir until just combined.
- With a clean whisk attachment, beat the egg whites until foamy, about 30 seconds. Add the vinegar and beat until soft peaks form, about another minutes. Next add the sugar and beat on high speed until stiff peaks form.
- Fold a small amount of the egg whites into the batter until combined. Add the remaining egg whites and mix until just combined.
- Pour into the prepared pan and evenly spread out the batter. Bake for 7-10 minutes or until golden and springs back when touched.
- Remove cake from oven and invert on the damp tea towel set over a cooling rack. Remove the tray. Gently remove the parchment paper. Roll the cake up with the tea towel. Leave it to cool completely for a few hours.
- Make the filling. In a medium sized bowl, add the cream and the sugar. Beat on high speed until thick and fluffy. Stir in mango, lemon zest and lemon juice. Don’t over mix.
- When the cake has cooled, unroll and evenly spread out the filling. Roll the cake back up and refrigerate for at least an hour before cutting.
- Garnish cake with powdered sugar, extra mango slices, lime slices and mint leaves if desired.
- Cake will keep covered in the refrigerator up to two days.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
