Instructions:
Preheat your oven to 350°F (175°C). Grease a 10″ x 15″ jelly roll pan and line it with parchment paper. Grease the parchment paper as well.
Make the cake:
In a large bowl, beat egg yolks with 1/2 cup granulated sugar until thick and light yellow. Stir in vanilla extract and a few drops of yellow food coloring (if using).
In a separate bowl, combine cake flour, salt and baking powder. Stir in the finely chopped dried mango.
Beat the egg whites:
In another clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar and beat until stiff peaks form.
Mix the batter:
Gently fold the beaten egg whites into the egg yolk mixture, a third at a time, until well combined and no streaks remain.
Bake the cake:
Spread the batter evenly into the prepared jelly roll pan and smooth the top with a spatula.
Bake for 12–15 minutes or until the cake springs back when lightly touched.
Prepare to roll:
While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
When the cake is ready, immediately turn it out onto the powdered sugar-dusted towel. Carefully peel off the parchment paper.
Unroll the cake:
Starting at one of the short ends, gently roll the cake and towel together into a tight spiral. Place seam side down on a wire rack to cool completely.
Make the cheesecake filling:
In a medium bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until completely combined.
Prepare mango topping:
In a small saucepan, combine diced mango, granulated sugar, lemon juice and water. Cook over medium heat until mango begins to soften.
Dissolve cornstarch in a little water and add to mango mixture. Cook until thickened, then remove from heat and let cool completely.
Assemble the cake:
Carefully unroll the cooled cake and remove the towel. Spread the cheesecake filling evenly over the cake, leaving a small border around the edges.
Spread the cooled mango topping evenly over the cheesecake filling.
Roll the cake again:
Starting at the same end as before, carefully roll the cake up again, carefully peeling off the parchment paper as you go. Place seam side down on a serving plate.
Chill and serve:
Cover the cake with plastic wrap and refrigerate for at least 1 hour to firm up before serving.
Dust with powdered sugar before serving, if desired. Cut into slices and serve chilled.
Yield:
This recipe makes one delicious Mango Tango Cheesecake Cake, perfect for 8-10 servings.
Enjoy the tropical flavors of mango in this creamy cheesecake, a delicious treat for any occasion!
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