Mango Rolled Cake

So popular in the 70’s, Jelly roll cakes were often filled with strawberry jam and dusted with powder sugar. For Chinese New Year, we decided to give it an Asian Twist and fill the cake with orange and mango puree with a few pieces of mango in syrup. The result, a tangy, sweet and very light cake which disappeared so quickly. The recipe takes a few minutes to prepare and the result never cease to impress.

INGREDIENTS
90 Gr. All purpose flour
3/4 Teaspoon Baking powder
1/4 Teaspoon Salt
4 Large eggs at room temperature
3/4 Cup granulated sugar
1 Teaspoon vanilla extract
Filling – 340 Gr. thick jam, preserves or fruit curd
Confectioner’s sugar

PREPARATION
Preheat the oven at 180C and line the bottom of a 25 x 40 cm (10″ X 15″) jelly roll pan with parchment paper. Lightly grease the parchment to ensure the cake releases easily. 
Weigh your flour and sift together with the baking powder and salt – Set aside
In a large bowl, beat the eggs until foamy, about 3 minutes. Sprinkle the sugar into the eggs gradually, beating all the while and continue beating until the batter is very thick, doubled in volume and a light lemon color, about 8-10 minutes. When done, the batter should form a thick ribbon. Add the vanilla just before you stop beating the batter.
Gently fold the flour mixture, using a rubber spatula. Spread the batter evenly into the prepared pan.
Bake the cake for 14 minutes, until golden brown and springy to the touch.
Remove the cake from the oven and invert it onto a clean tea towel lightly sprinkled with icing sugar. 
Peel off the parchment paper and starting with a short end, gently roll the cake and towel together into a log and cool completely on a rack.
Once it has cooled completely, gently unroll it and spread the jam evenly. Roll it back. 
Place on a plate, seam side down and dust with icing sugar.
I usually bake it in the morning, so the cake has a change to absorb all the filling flavours.
Serve at room temperature with a little Chantilly cream on the side.