Description
A bright and beachy cake roll featuring a tropical filling of crushed pineapple and mango, perfect for cozy fall baking.
Ingredients
- 4 large eggs, room temperature
- 3/4 cup (150 g) granulated sugar
- 1 tsp vanilla extract
- 1 cup (125 g) all-purpose flour, sifted
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp milk
- 1 tbsp neutral oil (vegetable or canola)
- 1–2 tsp blue butterfly pea powder or 1/4 tsp natural blue food coloring
- 1 cup heavy whipping cream, chilled
- 3 tbsp powdered sugar
- 1/2 cup crushed pineapple, drained and patted dry
- 1/2 cup ripe mango, finely diced
- 2 tbsp shredded coconut (toasted if desired)
- 1 tsp lime zest
- Toasted coconut, edible flowers, or fresh mint leaves for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Whisk eggs and sugar in a large bowl over a double boiler until warm to the touch, then beat with an electric mixer until thick, pale, and tripled in volume (about 5–7 minutes).
- Fold in vanilla. Sift flour, baking powder, and salt over the batter; fold using a spatula.
- Add milk, oil, and butterfly pea powder or blue coloring until evenly tinted.
- Spread batter evenly in the prepared pan. Bake 10–12 minutes until the cake springs back lightly.
- Turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off parchment and roll the cake up in the towel, rolling from the short end.
- Let cool completely rolled up—this trains the cake to roll without cracking.
- Whip chilled cream and powdered sugar to soft peaks. Fold in diced mango, crushed pineapple, shredded coconut, and lime zest.
- Unroll the cooled cake gently. Spread the tropical filling evenly, leaving a 1/2-inch border.
- Re-roll without the towel, wrap in plastic, and chill at least 1 hour to set.
- Dust with powdered sugar, sprinkle toasted coconut, or pipe coconut cream rosettes.
- Slice with a sharp serrated knife, wiping between cuts for clean slices.
Notes
Use room-temperature eggs for better volume and don’t overmix once you add flour to keep the cake airy.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical