Pandan Mango Roll Cake
This Pandan Mango Roll Cake recipe is extremely easy and it gets even better with a roll mat. You'll be impressed with your baking skill with this one.
Equipment
- Swiss Roll Silicone Baking Mat Mold size: 9 1/2 X 11 1/4 x 5/8
Ingredients
Cake (Dry Ingredients)
- ½ cup cake flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 Tbsp milk powder
Cake (Wet Ingredients)
- 2 large eggs
- ⅓ cup white granulated sugar
- ¾ tsp pandan extract/flavoring
- ¼ tsp buko pandan extract/flavoring
Filling
- ½ cup heavy whipping cream
- 4 ounces cream cheese (1/2 block) room temperature
- ¼ cup powdered sugar
- ¼ cup frozen chunks mango chopped
Instructions
Wet ingredients
- Mix eggs and sugar until light and foamy (approx. 3-5 mins).
- Add pandan and buko extracts. Mix well
Dry ingredients
- In a separate bowl, combine cake flour, baking powder, milk powder and salt. Mix well.
- Add dry ingredients into the wet ingredients bowl and mix well.
- Preheat the oven 350° F
- Lightly spray your silicone baking mat with cooking oil, (optional but this will help)
- Place mat on baking sheet, pour batter onto the mat
- Bake for 8 minutes (check at 6 minutes) toothpick should come out clean. *8 mins was perfect for oven and our mat, it does not take long to bake because of the thinness of the batter, be sure to check at 6 mins for doneness.
- Cool long enough to touch the mat without burning yourself but not room temperature. The first roll should be done when cake is warm.
- Carefully peel back edges of mat from the cake.
- Place a piece of wax paper over cake. Flip cake over onto wax paper side.
- Carefully remove mat from cake. Place cake on mat with wax paper side down. Lightly dust cake with powdered sugar.
- Using the mat carefully roll cake along with wax paper still on. Secure roll with tape and cool in the fridge for 5 minutes.
Filling
- Whip heavy cream, cream cheese, and powdered sugar together until mix thickens. Do not over mix.
- Add chopped mangos and fold by hand into the mix.
Add Filling to Cake
- Unroll cooled cake and evenly spread filling.
- Carefully roll cake with filling, removing it from wax paper. Wrap in plastic wrap and cool in fridge for 3 hours before serving.
Notes
Baking time: 8 mins was perfect for oven and our mat, it does not take long to bake because of the thinness of the batter, be sure to check at 6 mins with a toothpick for doneness.
Important: Cooling for 3 hours before serving creates moist cake.
If any of the steps sound confusing, please refer to blog for detailed instructions and pictures on how these steps look.