Sponge roll filled with whipped cream and fresh juicy Mango. Sprinkled in a cloud of powdered sugar.
A light, refreshing dessert, without butter, only a thick layer of whipped cream and fresh mango.
If you can't find mango, replace it with compote peach or apricot.
A light, refreshing dessert, without butter, only a thick layer of whipped cream and fresh mango.
If you can't find mango, replace it with compote peach or apricot.
| work: 30′ | time: 40′ | medium: |
Ingredients (6 servings)
|
Separate the egg yolks and whites in different bowls. Beat the egg whites to stiff meringue. |
 Add, sifting, the powdered sugar. Continue beating until you see peaks in meringue. |
Pour the egg yolks, one at a time, in the meringue mixture, beating well, and using a spatula to incorporate the flour. |
 In a baking pan 25×35 cm/ 10"×1'2" spread wax paper, butter and sprinkle with flour. Pour the beaten mixture and spread to make level. Place the pan in a preheated oven at 200°C/ 400°F/ Gas 6 and bake the sponge cake for 8'. |
Remove from the oven, let cool a few minutes and put in new wax paper. Wrap gently in a roll, the baked surface inwards, and leave aside to cool thoroughly. |
Beat the whipped cream, adding a tablespoon of powdered sugar. |
Unfold the roll and spread across the surface the whipped cream and the slices of mango. |
Wrap again the roll, put it on a serving tray, and cover with transparent film. Place it in the refrigerator, and let it to unite the flavors of the ingredients. |
In serving sprinkle a little powdered sugar.
