Name: Pandan Mango Cake Roll Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Asian Fusion
Ingredients: 4 large eggs (separated); 40 g vegetable oil (neutral flavor); 55 g whole milk; 55 g cake flour; 10 g pandan powder (not extract); 50 g granulated sugar; 1 tablespoon lemon juice; 200 g heavy cream (chilled); 18 g granulated sugar; 10 g unsweetened canned full-fat coconut milk; 1 large ripe mango (diced into 1cm cubes)

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Why You’ll Love This Recipe

This Pandan Mango Cake Roll is a stunning, tropical dessert that combines the light, fluffy texture of pandan sponge cake with the creamy richness of coconut and whipped cream, all wrapped around fresh, sweet mango cubes. The pandan flavor adds a subtle, aromatic twist, making this cake uniquely delicious. It’s perfect for anyone looking for a refreshing and light dessert with a hint of exotic flavors. Whether you’re hosting a gathering or treating yourself, this cake roll will impress with its vibrant colors and delicate flavors.

Ingredients

For the Pandan Sponge Cake:

4 large eggs (separated)
40 g vegetable oil (neutral flavor)
55 g whole milk
55 g cake flour
10 g pandan powder (not extract)
50 g granulated sugar
1 tablespoon lemon juice

For the Filling:

200 g heavy cream (chilled)
18 g granulated sugar
10 g unsweetened canned full-fat coconut milk
1 large ripe mango (diced into 1cm cubes)

Equipment:

28×28×2.6 cm baking pan
Parchment paper/baking mat

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Batter:

Separate the eggs: Place the yolks in one bowl and the whites in a clean, dry, grease-free bowl. Chill the egg whites for 15 minutes or freeze them for about 5 minutes until icy edges form.
Mix the wet ingredients: In a separate bowl, whisk together the vegetable oil and whole milk until smooth and creamy.
Add the dry ingredients: Sift the cake flour and pandan powder into the wet mixture and stir until smooth.
Add the egg yolks: Whisk the egg yolks into the mixture until well combined.

Whip the Meringue:

Preheat the oven to 150°C (302°F). Line a 28×28×2.6 cm baking pan with parchment paper or a baking mat.
Beat the egg whites: Add the chilled egg whites and lemon juice into the clean bowl and beat until foamy. Gradually add the sugar and continue whipping until soft peaks form (the tips should curl when lifted).

Fold & Bake:

Fold in the meringue: Gently fold ⅓ of the whipped meringue into the pandan batter using a spatula. Carefully fold in the remaining meringue until just combined. (Be careful not to overmix.)
Pour the batter into the pan: Spread it evenly and tap the pan sharply twice to release any large air bubbles. Use a toothpick to run through the batter to eliminate any remaining big bubbles.
Bake: Place the pan in the preheated oven and bake for about 30 minutes, or until a toothpick inserted into the cake comes out clean.

Cool & Prepare the Filling:

Cool the cake: Remove the cake from the oven, allow it to cool slightly, and then release it from the pan. Peel off the parchment paper and let the cake cool completely.
Whip the filling: In a chilled mixing bowl, whip the heavy cream, granulated sugar, and coconut milk until stiff peaks form. Transfer the whipped cream to a piping bag.
Dice the mango: Cut the mango into 1cm cubes, ready for assembly.

Assemble & Chill:

Pipe the whipped cream: Starting 3cm from the edge closest to you, pipe a thick line of whipped cream (around 4cm wide) along the entire width of the cake.
Add mango cubes: Arrange the diced mango in a single layer over the piped cream.
Add more whipped cream: Cover the mango cubes completely with another layer of whipped cream, shaping it into a rounded cylinder.
Roll the cake: Lift the edge of the cake nearest to you and fold it over the filling. Continue rolling gently while pressing to maintain the cylinder shape. Use the parchment paper beneath to guide the roll without touching the cake.
Wrap and refrigerate: Wrap the rolled cake in parchment paper and twist the ends to secure it. Refrigerate for at least 30 minutes before slicing.

Servings and Timing

Servings: 6
Prep Time: 30 minutes
Cook Time: 30 minutes
Chill Time: 30 minutes (minimum)
Total Time: 1 hour 30 minutes (including chilling)

Variations

Add Coconut Flakes: For an extra tropical touch, sprinkle shredded coconut on top of the filling before rolling.
Swap Mango for Other Fruits: If mango is unavailable, try substituting it with other fruits like kiwi, strawberries, or peaches.
Make It Vegan: Use non-dairy cream and coconut milk for the filling and a plant-based egg replacement for the sponge.

Storage/Reheating

Storage: Store leftover cake in the refrigerator for up to 3 days. Be sure to cover it with plastic wrap or keep it in an airtight container to preserve freshness.
Reheating: This cake is best served chilled, but you can enjoy it at room temperature as well. It doesn’t need reheating.

FAQs

1. Can I make this cake ahead of time?

Yes, you can make the cake a day before serving. Just store it in the fridge wrapped in parchment paper.

2. Can I use a different type of flour?

Cake flour is ideal for a light and fluffy texture, but if you don’t have it, you can substitute it with all-purpose flour. Just make sure to sift it well.

3. Can I skip the coconut milk?

You can replace the coconut milk with a little more heavy cream if you prefer, but the coconut milk adds a lovely tropical flavor.

4. How do I know when the cake is done baking?

The cake is done when it has risen, and a toothpick inserted into the center comes out clean or with just a few crumbs.

5. Can I freeze this cake?

Yes, you can freeze the cake (without the filling) before rolling. Just wrap it tightly and freeze it for up to 2 months. Thaw it in the refrigerator before adding the filling and rolling.

6. Can I decorate the cake?

Yes! You can top the cake roll with additional whipped cream, fresh fruit, or edible flowers for a decorative finish.

7. What if I don’t have a piping bag?

You can use a zip-top bag with the tip cut off or simply spread the whipped cream with a spatula if you don’t have a piping bag.

8. How can I prevent the cake from cracking when rolling?

Make sure the cake is completely cool before rolling and handle it gently. Rolling tightly but not too quickly helps prevent cracks.

9. Can I use frozen mango instead of fresh?

While fresh mango gives the best texture, frozen mango will work as well. Just make sure to thaw and drain excess liquid before using.

10. Can I add a layer of jam or custard?

Absolutely! A layer of fruit jam or custard would complement the mango and cream filling beautifully.

Conclusion

This Pandan Mango Cake Roll is a delicious and beautiful dessert that combines the tropical flavors of pandan, coconut, and fresh mango in a light, fluffy sponge. The cake’s delicate texture and refreshing filling make it the perfect treat for any occasion. Whether you’re making it for a special gathering or just indulging in something sweet, this cake roll is sure to be a crowd-pleaser!