I had a can of mango puree in my refrigerator..not one actually two... one got over making mango shakes (blending the puree with cold milk and sugar) for family and for the sudden unexpected guests;and was in doubt what to do with the other...again shake..no way!!Then thought about making a cake..but ended up making roll... anyway the pieces got over in seconds..
Eggs 2(separate yolks and whites)
Sugar 80 g
Salt a pinch
All purpose flour(sifted 2-3 times) 75 g
Mango puree 1/2 cup
For the filling(outside covering)
Whip cream(powder) 1 sachet (36 g)
-(prepare as per instruction on the pack)**
For the filling inside
Whip cream 2 tbsp taken from the above prepared cream
Condensed milk 2 tbsp
Cheddar cheese spread 2 tbsp
-In a bowl add all three and mix well using a spoon or whisk.
-In a large bowl beat the egg yolks,sugar and salt using an electric egg beater for 2-3 minutes and then add the mango puree and beat till the sugar dissolves completely and becomes creamy.
-In another bowl beat the egg whites till stiff peaks are formed.
-Add the sifted flour to the egg yolk mixture and mix in slowly.
-Now fold in the egg whites to this mixture
-Preheat the oven to 120°C
-Line a baking tray with parchment paper greased with a little butter.
-Now pour the egg mixture into this and spread evenly on all sides.
-Bake for 10-12 minutes(adjust the time and temp. according to your oven settings)
-Transfer this onto another tray(removing the parchment paper)
-Spread the filling and slowly roll this lengthwise.
-Once rolled spread the whipped cream on the outside portion of the roll.Refrigerate for at least 2 hours... cut into pieces and serve
*Insert a toothpick to check whether its baked.
*If you want, you can scrape off the brown part(at the bottom of the cake) using a knife.
*Prepare the whipping cream using cold milk and refrigerate it for sometime before spreading on the roll.**(I used Dream Whip)
*You can make designs on top of the cream of your choice-I used a little whip cream and mango puree- mixed and piped those lines.
*Refrigerate the roll for at least 2-3 hours so that everything sets well and you can cut them easily.