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cross section of mango mascarpone roll

Mango Mascarpone Roll (Log) Cake

What better way to finish off your dinner with this delicious light and refreshing mango roll? With a super creamy and delightfully fruity filling and fluffy whipping cream all around, you won't be able to resist this one. The best part about it is that the sponge is an all-in-one method, meaning you don't have to separate the yolks and the whites and beat them separately before carefully folding them together. And in my opinion, it tastes even better! Because when you're already baking, why do you need that extra fuss?
Prep Time 30 mins
Cook Time 20 mins
Assembly 10 mins
Total Time 1 hr
Course Dessert
Cuisine American, French
Servings 8 people



  • 6 large eggs room temperature
  • ¼ tsp salt
  • 1 cup sugar granulated
  • 1 tsp pure vanilla extract
  • 1 cup flour all-purpose
  • ½ tsp baking powder


  • 3 cups mango, cubed fresh or frozen
  • ½ cup sugar granulated
  • cup water
  • 1 cup mascarpone cheese room temperature

Simple Syrup Soak (optional for a more moist cake)

  • 1/4 cup granulated sugar
  • 1/4 cup water


  • 1 cup white candy melts see notes for alternative decorations


  • 1 cup whipping cream
  • 2 tbsp sugar
  • ¼ cup powdered sugar



  • Preheat oven to 180°C (350°F). Line a 12" by 18" cookie sheet with parchment paper.
  • Beat the eggs: Crack the eggs into a clean bowl of a stand mixer. Add the salt and mix on high speed with the whisk attachment. After about 30 seconds, gradually pour the sugar into the stand mixer while it is running. The eggs will increase in volume considerably and get very foamy. This may take 6-8 minutes. You will know it is ready when you lift the whisk out of the egg mixture and can make a figure eight from the ribbon falling off the whisk onto the rest of the batter. The figure eight should sit on top of the batter for about 10 seconds before melting back into the batter. If it dissolves faster than 10 seconds, beat the eggs some more. Add vanilla extract.
    6 large eggs, ¼ tsp salt, 1 cup sugar, 1 tsp pure vanilla extract
  • Fold in the flour: Sift the flour and baking powder into the bowl with the beaten eggs. Using a spatula, carefully fold the flour into the egg mixture. Be gentle so as not to deflate the eggs. Stop folding as soon as you stop seeing streaks of flour in the batter.
    1 cup flour, ½ tsp baking powder
  • Bake: Smooth the batter onto the lined baking sheet. Bake in middle of oven for 18-20 minutes, checking for doneness at 18 minutes. It is ready once a toothpick inserted in the center comes out clean and it springs back a little when you press onto the surface of the sponge.
  • Remove from oven and let cool for 1 minute. Flip over onto a cooling rack to remove the parchment paper on the back. Peel off the parchment paper and flip back over so the top surface of the cake is on top again.
  • Roll: Immediately start rolling the sponge by rolling the short end of the roll onto itself. Let the roll cool on the cooling rack. You want to roll the sponge as soon as possible so that it doesn't crack.


  • Cook the mango: In a medium saucepan, combine the mango, sugar and water. Simmer on medium-low heat for 10 minutes, until the mango is very soft and it thickens up.
    3 cups mango, cubed, ½ cup sugar, ⅓ cup water
  • Cool and blend: Let the mango cool and blend in a blender or a food processor until smooth.
  • Stir together the mango mixture and mascarpone until smooth. Set it aside in the fridge until assembly.
    1 cup mascarpone cheese

Simple Syrup Soak

  • Optionally, for an extra moist cake you can soak the sponge with a simple syrup. Combine equal parts of water and granulated sugar into a small saucepan. Bring to a boil and stir until all the sugar is dissolved. Let cool.
    1/4 cup granulated sugar, 1/4 cup water

Candy Melt Bark

  • See notes for an alternative to decorating with candy melt bark.
  • Line a 12" by 18" cookie sheet with parchment paper.
  • Melt the candymelts: Bring a medium saucepan full of water to a simmer. In a heatproof bowl placed over the simmering water, melt the candy melts, stirring constantly. Spread the melted candy melts in a thin layer onto the parchment paper. Let cool in fridge until solid. This will happen pretty quickly.
    1 cup white candy melts
  • Break the candy melts into long shards, using a heated knife (dipped into hot water and dried, or heated with a kitchen torch) to score the surface so that it helps guide the breaking.


  • Beat the cream and sugar together with an electric whisk or in a stand mixer with a whisk attachment until it forms stiff peaks, being very careful not to over whip.
    1 cup whipping cream, 2 tbsp sugar
  • Brush with simple syrup: Carefully unroll the spongecake. At this point, for a more moist cake, you can soak the sponge with a simple syrup. Brush about 5-6 tbsp (or as you prefer) of the simple syrup evenly over the sponge. Be careful not to use too much syrup or it will be too wet.
  • Spread the filling: Working quickly, spread the mango mascarpone filling evenly on the inside. Roll the sponge back up immediately.
  • Spread the whipping cream over the top of the roll. Using a large serrated bread knife, slice about an inch off of both ends of the log to clean up the edges and get a clear view of the swirl. Use a sawing motion to get a clean cut without squishing the roll.
  • Make the bark: Arrange the candy melt shards lengthwise on top of the whipping cream to cover the whole surface. Use both the small and large shards to make the roll resemble a log covered in bark. Refrigerate until serving. The cake will keep well for a few days in a fridge.
  • Just before serving, dust the surface of the log with powdered sugar in a fine seive to resemble snow.
    ¼ cup powdered sugar


  • Alternative decorations (no candy melts): Toast 1/2 cup unsweetened shredded coconut in an oven heated to 190°C (375°F). Toast for about 5 to 6 minutes, keeping a close eye on them so they do not burn. Immediately transfer to another plate to cool so they stop toasting from residual heat. Sprinkle over whipping cream when assembling the cake.
  • I use candy melts to decorate instead of white chocolate because I do not have to temper them and they taste very close to the real deal. Tempering is a whole other long process that I usually don't have time for when making the cake. If you prefer not to use candy melts then feel free to decorate with toasted coconut or however you prefer (see first note)!
  • Simple syrup soak: For an extra moist cake you can soak the sponge with a simple syrup. You may have some syrup left over. Soak the cake to your preference. Be careful not to over soak or you may be left with a soggy cake.
  • When making the sponge, make sure to beat the eggs well. This is important because this step is what will make your sponge super light and fluffy.
  • Stop folding the flour into the beaten eggs as soon as you stop seeing any streaks of flour. This way you don't get too much gluten formation that will make your cake dense. This step may take much longer than you think. Just keep folding gently and carefully.
Keyword buche de noel, Cake, mango, roll cake, Sponge, Whipping Cream