Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Ginger sponge roulade with mango-ripple cream


You'll need

4 eggs 1 yolk 130 gm brown sugar 40 gm plain flour 1 tbsp cornflour 1 tsp ground ginger Finely grated rind of 1 lime For dusting: icing sugar To serve: sliced mango, raspberries and mint leaves (optional)   Mango cream 500 gm mascarpone 100 ml milk 30 gm brown sugar Scraped seeds of ½ vanilla bean or ½ tsp vanilla extract 2 mangoes, flesh coarsely chopped Juice of 1 lime

Method

  • 01
  • Preheat oven to 180C. Separate 2 eggs, place yolks into the bowl of an electric mixer and reserve whites. Add remaining eggs to mixer, along with additional yolk and 110gm sugar, then beat with a paddle attachment until thick and very pale (6-8 minutes). Add flour, cornflour, ginger and lime rind, and beat to just combine. Whisk reserved eggwhites in a separate bowl with a pinch of salt until soft peaks form, then add remaining sugar and whisk until firm peaks form (1-2 minutes). Fold into egg-yolk mixture, then spread evenly over the base of a 24cm x 35cm shallow baking tray buttered and lined with baking paper (butter the top of the baking paper too). Smooth top and bake until risen and centre springs back when lightly pressed (6-8 minutes). Turn out onto a clean tea towel dusted heavily with icing sugar, stand for 5 minutes, then carefully peel the baking paper off the top. Dust cake with icing sugar, roll tea towel and cake into a loose cylinder and set aside to cool (20-30 minutes).
  • 02
  • Meanwhile, for mango cream, whisk mascarpone, milk, sugar and vanilla in an electric mixer until soft peaks form (1-2 minutes). Process half the chopped mango with lime juice in a food processor to a purée, fold into cream mixture and refrigerate until required.
  • 03
  • Roll out cake with the shortest side nearest you. Spread over mango cream, leaving a 1.5cm border along each length and 5cm at the end furthest from you. Scatter with remaining chopped mango and roll cake away from you to form a cylinder. Place on a serving plate (you can refrigerate for 1 hour at this point), dust with icing sugar, top with mango slices, raspberries and mint leaves, dust with icing sugar again and serve.

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

Featured in

Jan 2014

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×