✨ Ingredients

For the Sponge Cake:

• 4 large eggs (room temperature)

• 80g granulated sugar

• 60g cake flour (sifted)

• 20ml milk

• 20ml vegetable oil

• 1 tsp vanilla extract

For the Whipped Cream Filling:

• 200ml heavy whipping cream (cold)

• 2 tbsp powdered sugar

• 1 tsp vanilla extract

• 1/2 cup fresh mango, diced

For the Topping:

• Sweet biscuits (e.g. Leibniz or digestive)

• Mini chocolate rolls or wafer sticks

• Extra whipped cream

• Extra diced mango

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🧁 Instructions

1. Make the Sponge Cake:

1. Preheat oven to 170°C (340°F). Line a 10x12-inch baking tray with parchment paper.

2. Beat the eggs and sugar together until pale and tripled in volume (about 6–8 minutes).

3. Gently fold in sifted flour in batches.

4. In a separate bowl, mix milk, oil, and vanilla. Add to the batter and fold carefully to maintain the fluffiness.

5. Pour batter into the tray, smooth the surface, and tap gently to release air bubbles.

6. Bake for 12–15 minutes until golden and springy.

7. Let cool for a few minutes, then cover with parchment and flip out. Peel off the original parchment and let cool completely.

2. Make the Filling:

1. Whip cream, sugar, and vanilla until stiff peaks form.

2. Spread an even layer of whipped cream over the cooled sponge.

3. Sprinkle diced mango across the cream.

4. Carefully roll the cake from one short side to the other using the parchment to guide it.

5. Wrap tightly and chill for at least 1 hour to set.

3. Decorate:

1. Slice roll into even pieces.

2. Pipe or dollop whipped cream on top.

3. Garnish each slice with a biscuit, mini chocolate roll, and a small cube of mango.

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💡 Tips:

• Use ripe but firm mangoes for clean cuts.

• Chill mixing bowl and beaters before whipping cream.

• Cake is best served slightly chilled.