Mango Tango Cheesecake Cake
Ingredients: For the Cake:
4 large eggs, separated 3/4 cup granulated sugar, divided 1 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: Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper. Grease the parchment paper as well. Make the Cake: In a large bowl, beat egg yolks with 1/2 cup of granulated sugar until thick and pale yellow. Stir in the vanilla extract and a few drops of yellow food coloring (if using). In a separate bowl, sift together cake flour, salt, and baking powder. Stir in the finely chopped dried mango. Whip Egg Whites: In another clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, beating until stiff peaks form. Combine Batter: Gently fold the beaten egg whites into the egg yolk mixture, a third at a time, until well combined and no streaks remain. Bake the Cake: Spread the batter evenly into the prepared jelly roll pan, smoothing the top with a spatula. Bake for 12-15 minutes, or until the cake springs back when lightly touched. Prepare for Rolling: While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar. When the cake is done, immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper. Roll the Cake: Starting at one of the short ends, gently roll the cake and towel together into a tight spiral. Place seam side down on a wire rack to cool completely. Make the Cheesecake Filling: In a medium bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined. Make the Mango Topping: In a small saucepan, combine diced mango, granulated sugar, lemon juice, and water. Cook over medium heat until the mango softens. Dissolve cornstarch in a little water and add to the mango mixture. Cook until thickened, then remove from heat and let cool completely. Assemble the Cake: Carefully unroll the cooled cake and remove the towel. Spread the cheesecake filling evenly over the cake, leaving a small border around the edges. Evenly distribute the cooled mango topping over the cheesecake filling. Roll the Cake Again: Starting from the same end as before, carefully roll the cake back up, gently peeling away the parchment paper as you roll. Place seam side down on a serving platter. Chill and Serve: Cover the cake with plastic wrap and refrigerate for at least 1 hour before serving to set. Before serving, dust with powdered sugar if desired. Slice and serve chilled. Yield: This recipe makes a delightful Mango Tango Cheesecake Cake, perfect for 8-10 servings. Enjoy the tropical flavors of mango in this creamy cheesecake cake, a delightful treat for any occasion