Almond Cake Roll with Mango Cream

This Almond Cake Roll with Mango Cream is a delicious variation of the classic Swiss cake roll. The process of making this dessert is similar to that of a regular Swiss cake roll, but with the addition of almond flour to give it a distinct taste. Add in the homemade mango cream filling and you have a yummy combination of flavors.

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This cake is made by baking a thin sheet of almond sponge cake, which is then spread with a mango cream and rolled tightly to form a log shape.

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• Decorative stencil paste (optional)
• Mango cream cake filling
• Assemble the Almond Cake Roll

This cake takes a bit more time than a standard cake roll but the effort is worth it! The following is a recap of the steps (see the detailed instructions in the recipe card below):

Decorative stencil paste (optional)

• This is the decorative outer layer for the almond roll cake. This step is optional so feel free to skip it if you don't want any decoration. Pick any design you would like for the outside of your cake.
• Color the paste using powdered food colors - liquid food coloring will dilute the paste.
• Draw your design on a piece of parchment paper measuring 10" x 15" (this is the size of the jelly roll pan for baking the cake). Turn the paper over and pipe your desired design.
• Place the pan in the freezer and proceed with the next step. Freezing this stencil paste ensures your design will stay intact when adding the sponge cake.

Joconde sponge

• Follow the steps in the recipe card to make the almond cake batter.
• Remove the pan from the freezer and pour the batter over the top of the decorative design. Next, spread the batter evenly and bake as directed.

• Remove the pan from the oven. Allow to cool for 5 minutes. Run a knife or offset spatula along the rim of the pan (this will help the cake release).
• Flip the cake over onto a kitchen towel or piece of parchment dusted lightly with confectioners' sugar. Remove the parchment paper you baked the cake on and flip the cake over once more (the design side should not be visible).
• Starting at the shorter edge of the cake, roll the sponge cake tightly and allow to cool.

Mango cream cake filling

One batch of my mango curd is used to fill the almond roll cake. The curd is lightened with a bit of whipped cream.

Assemble the Almond Cake Roll

• Gently unroll the cooled cake.
• Spread the mango cream to within ½" of the top and sides of the cake. This will allow for easier rolling and the cream won't squish out.
• Beginning at the bottom edge, roll the cake back into a roll.
• Next, place in the fridge for about an hour. Slice the almond cake roll into individual servings and enjoy!

I hope you enjoy this almond cake roll with mango cream as much as my friends and family do Have a great day!