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Preheat and Prepare:
1. Preheat your oven to 350°F (175°C).
2. Grease a 10×15-inch jelly roll pan, line it with parchment paper, and grease the parchment as well.
Prepare the Cake:
3. In a large bowl, beat the egg yolks with 1/2 cup of granulated sugar until the mixture is thick and a pale yellow. Mix in the vanilla extract and yellow food coloring, if using.
4. In another bowl, sift together the cake flour, salt, and baking powder. Stir in the chopped dried mango.
5. In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, beating until stiff peaks form.
6. Gently fold the whipped egg whites into the egg yolk mixture in three batches, ensuring the batter is well combined.
Bake the Cake:
7. Pour the batter evenly into the prepared jelly roll pan, smoothing the surface.
8. Bake for 12-15 minutes, or until the cake springs back when lightly pressed.
Roll the Cake:
9. While the cake is baking, lay a clean kitchen towel flat and generously dust it with powdered sugar.
10. Once the cake is baked, immediately turn it out onto the sugar-dusted towel and peel off the parchment paper.
11. Starting from a short end, roll the cake up with the towel into a spiral. Place it seam side down on a wire rack to cool completely.
Prepare the Cheesecake Filling:
12. In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth.
13. In another bowl, whip the heavy cream until stiff peaks form.
14. Gently fold the whipped cream into the cream cheese mixture until well blended.
Make the Mango Topping:
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