Mango Cream Wrap Cakes

I have no idea what are these cakes called in English. However, they are named as “抱抱卷” (pronounced as Bao Bao Juan) in Chinese, and it literally means Cuddle Cake Roll, because the filling is embraced by the “arms” of soft fluffy cake layers. What a pretty name! It reminds me that during this period of COVID-19 when people are social distancing from one another, most of us are staying at home and we are avoiding body contact; let alone warm hugs or cuddles in the arms of beloved friends and family members. How I wish we, like the filling of cuddle cake roll, can be in the ❤️ affectionate ❤️ hugs of our family members and friends again real soon.

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Here, I refer this cake as the “wrap cake”. The wrap cake is made popular by cafes in Korea through social media, thanks to its sweet and elegant appearance that has won many hearts. Therefore, I was eager to create this cake at home. All recipes that I had seen used the chiffon cake method to prepare the sponge cake layer; and the cake batter subsequently was piped into round discs of about 8 -10cm in diameter. Having said that, another method caught my attention — this was taught in a recipe book by the famous Chef Yamashita. He baked the cake batter in a square cake pan, as you would for making a swiss roll or roll cake, and cut it into rounds using a cookie cutter. And so, I adopted the Chef’s method in my recipe.

You may wonder, what about those excess roll cake after cutting? Wouldn’t it become a waste? No, no, no waste at all. The bits and pieces can be made into fruit parfait or trifle, using also the leftover whipped cream and fruits. And here you go, another dessert created with one same recipe.

I have created a video to show you how to make the sponge cake roll using separated egg method:

Ingredients (yield: about 4 – 5 pieces)

(A) Roll cake

Egg yolks 4 no.
Corn oil 18g
Milk 30g
Vanilla essence 1 tsp
Cake flour 55g
Egg white 4 no. (~ 160g)
Sugar 50g

(B)  Filling

Whipping cream 250g
Sugar 20g
Mango puree 45g
Fresh mango 1 no., cut into small cubes

Method:

  1. To make the roll cake: Preheat oven at 200 degrees Celsius. Prepare a 10″ X 12″ baking tray, lined with parchment paper.
  2. In a clean and grease-free bowl, put in egg white. Whip the egg white until it is foamy.
  3. Add 1/3 of the sugar, and whip for 30 seconds. Then, add another 1/3 of the sugar and whip for 30 seconds more.
  4. Add in the remaining sugar. Whip until the meringue reaches stiff peak.
  5. Add egg yolks to the meringue, and mix well. Then, mix in milk and vanilla essence.
  6. Add sifted cake flour and mix well.
  7. Take a few scoops of the batter and mix it with the corn oil. Pour the oil mixture back to the cake batter, and mix until all ingredients are well combined.
  8. Pour cake batter to the baking tray. Bake for 8 – 12 minutes, or until the top is golden brown.
  9. Remove the cake out from the baking tray immediately, and let it cool completely.
  10. To make the mango filling: Combine whipping cream and sugar in a mixing bowl. Whip until it reaches soft peak.
  11. Add mango puree to the whipped cream and mix well. Be carefully not to over-whip the cream.
  12. To assemble: Cut the cake into discs of 10cm round. Pipe some whipped cream in the middle and top with fresh mango cubes. Fold cake into a semicircle.
  13. Refrigerate cakes for at least 30 minutes before serving. Best consumed within the day.

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