Mango Passionfruit Cheesecake Cake
Introduction
Mango Passionfruit Cheesecake Cake is a delicious and tropical dessert that will brighten up any occasion! This cake combines fluffy mango cake with creamy cheesecake filling and a sweet passionfruit topping. It’s refreshing and perfect for family gatherings or special celebrations.
Why Make This Recipe
You should make this Mango Passionfruit Cheesecake Cake because it’s not only stunning to look at, but it also tastes amazing! The tropical flavors of mango and passionfruit will transport you to a sunny paradise. Plus, it’s a great crowd-pleaser, so your family and friends will love it!
How to Make Mango Passionfruit Cheesecake Cake
Ingredients:
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 tsp vanilla extract
- 1/2 cup cake flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 cup diced ripe mango (fresh or canned)
- 1/2 cup shredded coconut (optional)
- Yellow food coloring (optional)
- Powdered sugar, for dusting
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy cream
- 1 cup passionfruit pulp (fresh or frozen)
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1/4 cup water
Directions:
- 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 as well.
- In a large bowl, beat egg yolks with 1/2 cup of granulated sugar until thick and pale yellow. Stir in the vanilla extract and a few drops of yellow food coloring (if using).
- In a separate bowl, sift together cake flour, salt, and baking powder. Fold in the diced mango and shredded coconut (if using).
- Gradually add the dry ingredients to the egg yolk mixture, mixing until smooth.
- In another clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, beating until stiff peaks form.
- Gently fold the beaten egg whites into the egg yolk mixture, a third at a time, until well combined and no streaks remain.
- Spread the batter evenly into the prepared jelly roll pan, smoothing the top with a spatula.
- Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
- When the cake is done, immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper.
- 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 to cool completely.
- In a medium bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- In a small saucepan, combine passionfruit pulp, granulated sugar, and water. Cook over medium heat until the sugar dissolves.
- Dissolve cornstarch in a little water and add to the passionfruit mixture. Cook until thickened, then remove from heat and let cool completely.
- Carefully unroll the cooled cake and remove the towel. Spread the cheesecake filling evenly over the cake, leaving a small border around the edges.
- Evenly distribute the cooled passionfruit topping over the cheesecake filling.
- Starting from the same end as before, carefully roll the cake back up, gently peeling away the parchment paper as you roll. Place seam side down on a serving platter.
- Cover the cake with plastic wrap and refrigerate for at least 1 hour before serving to set.
- Before serving, dust with powdered sugar if desired. Slice and serve chilled.
How to Serve Mango Passionfruit Cheesecake Cake
Serve the Mango Passionfruit Cheesecake Cake chilled. Dust it with a little powdered sugar just before serving for an extra touch. It pairs well with fresh fruit or a scoop of vanilla ice cream!
How to Store Mango Passionfruit Cheesecake Cake
You can store the leftover cake in an airtight container in the refrigerator. It will keep well for about 3-4 days, but trust me, it won’t last long!
Tips to Make Mango Passionfruit Cheesecake Cake
- Make sure your ingredients, especially the cream cheese, are at room temperature for easy mixing.
- Don’t rush the cooling process! Let the cake cool completely before filling and rolling it.
- Feel free to experiment with different fruits for the topping, like kiwi or berries!
Variation
You can make this cake gluten-free by using gluten-free cake flour. Also, try adding a bit of lime zest to the cheesecake filling for extra flavor!
FAQs
Can I use canned mango?
Yes, canned mango works well! Just make sure to drain it well before using.
Can I make this cake ahead of time?
Absolutely! You can make this cake a day in advance. Just keep it covered in the fridge until you’re ready to serve.
What if I can’t find passionfruit?
No problem! You can substitute with other fruit purees like passionfruit juice or mango puree for a tasty topping.
