Mango Chantilly Swiss Roll

Ingredients:

• 4 large eggs
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup mango puree
• 1 teaspoon vanilla extract

For Chantilly Cream:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

For Filling:

• 1 cup diced ripe mango

Directions:

1. Preheat the oven to 350°F (175°C). Grease and line a Swiss roll pan with parchment paper.
2. In a large bowl, beat eggs and sugar together until light and fluffy.
3. In a separate bowl, sift together flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture.
4. Add mango puree and vanilla extract, folding until well combined.
5. Pour the batter into the prepared pan, spreading it evenly.
6. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, prepare the Chantilly cream by whipping the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
8. Once the cake is done, remove it from the oven and let it cool for a few minutes. Transfer it to a clean kitchen towel dusted with powdered sugar.
9. Carefully roll the cake along with the towel and let it cool completely.
10. Gently unroll the cake, spread the Chantilly cream over it, and sprinkle diced mango.
11. Roll the cake back up and refrigerate for at least 1 hour before serving.

Prep Time: PT30M
Cooking Time: PT15M
Total Time: PT1H45M
Kcal: 250 calories per serving
Yield: 8 servings
Diet: Vegetarian
Method: Baking
Cuisine: Fusion

Note: For best results, ensure that the mango puree is smooth, and the Chantilly cream is whipped to a perfect consistency for a light and delightful Swiss roll experience.