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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 for easy removal.
Make the Cake:
In a large mixing bowl, beat the egg yolks with 1/2 cup of granulated sugar until thick and pale yellow. Add in the vanilla extract and a few drops of yellow food coloring if you’d like a vibrant hue.
In a separate bowl, sift together the cake flour, salt, and baking powder. Stir in the finely chopped dried mango.
Whip the Egg Whites:
In another clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, continuing to beat until stiff peaks form.
Combine the Batter:
Gently fold the beaten egg whites into the egg yolk mixture, incorporating a third at a time. Mix until no streaks remain and the batter is light and airy.
Bake the Cake:
Spread the batter evenly into the prepared jelly roll pan. Smooth the top with a spatula.
Bake for 12-15 minutes, or until the cake is springy to the touch and golden brown.
Prepare for Rolling:
While the cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar.
Once 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 and allow it to cool completely.
Prepare the Cheesecake Filling:
Beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until well combined.
Unroll and Fill the Cake:
Carefully unroll the cooled cake. Spread the cheesecake filling evenly over the cake, then gently re-roll the cake without the towel. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour.
Make the Mango Topping:
In a saucepan, combine the diced mango, granulated sugar, lemon juice, and water. Cook over medium heat until the mango softens, about 5-7 minutes.
Mix cornstarch with a little water to create a slurry. Add it to the mango mixture and cook for another 1-2 minutes, or until thickened. Allow it to cool completely.
Assemble and Serve:
Unwrap the chilled cake and place it on a serving platter. Spoon the mango topping generously over the top of the rolled cake.
Slice and serve your beautiful Mango Tango Cheesecake Cake, garnished with extra mango pieces if desired.
Prep Time: 30 minutes | Total Time: 2 hours 30 minutes | Servings: 10
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