Mango Tango Cheesecake Cake
Ingredients:
For the Cake:
4-5 large eggs, separated
3/4 cup granulated sugar, divided
1-2 tsp vanilla extract
1/2 cup cake flour
1/4 tsp salt
1/2 tsp baking powder
1/2 cup finely chopped dried mango
Yellow food coloring (optional)
Powdered sugar (for dusting)
For the Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream
For the Mango Topping:
2 cups diced ripe mango (fresh or canned)
3 tbsp granulated sugar
1 tbsp lemon juice
1 tbsp water
1 tsp cornstarch
Instructions:
1️⃣ Prepare the Cake: Preheat oven to 350°F (175°C). Grease and line a 10x15-inch jelly roll pan with parchment paper. In a large bowl, beat egg yolks with 1/2 cup sugar until pale and thick. Stir in vanilla extract and optional yellow food coloring. In a separate bowl, sift together cake flour, salt, and baking powder. Fold in chopped dried mango. In another clean bowl, whip egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form. Gently fold the egg whites into the yolk mixture, incorporating in thirds. Pour batter into the prepared pan, smoothing the top. Bake for 12-15 minutes, until the cake springs back when touched.
2️⃣ Roll the Cake: Lay a clean kitchen towel on a flat surface and dust generously with powdered sugar. Invert the warm cake onto the towel and carefully peel off the parchment paper. Roll the cake and towel together from the short end into a tight spiral. Let it cool completely.
3️⃣ Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla extract until smooth. Whip the heavy cream to stiff peaks and fold into the cream cheese mixture.
4️⃣ Assemble the Cake: Gently unroll the cooled cake and spread the cheesecake filling evenly across the surface. Re-roll the cake without the towel. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
5️⃣ Make the Mango Topping: In a saucepan, combine mango, sugar, lemon juice, and water. Cook over medium heat until the mango softens, about 5-7 minutes. Mix cornstarch with water to form a slurry. Stir into the mango mixture and cook for another 1-2 minutes until thickened. Cool completely.
6️⃣ Decorate and Serve: Unwrap the chilled cake and place it on a serving platter. Spoon the mango topping over the cake. Garnish with extra mango pieces if desired. Slice, Serve and Enjoy!