Mango, white chocolate mousse cake roll
Baking up some spring flavors for Easter
Mango and white chocolate mousse cake roll is an elegant finale to your Easter dinner. (Photo by Chicago Tribune/Bob Fila)
Light, springlike confections -- with the promise of sunshine and warmer days mingled in the flavors.
I might choose a rolled cake filled with white chocolate mousse and tropical fruit. Rolled cakes take the worry out of decorating -- the dramatic roll does it all.
Mango and white chocolate mousse cake roll
Preparation time: 1 hour
Cooking time: 20 minutes
Chilling time: 1 hour
Yield: 14 servings
Fresh or frozen mango works well in this recipe; if using frozen fruit, dice it finely while still frozen, then let it partly thaw. I also like to use a frozen tropical fruit mix of mangoes, papaya and pineapple sweetened with passion fruit juice, sold at Trader Joe's, in this simple cake roll.
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/3 cup milk
1 teaspoon vanilla
For white chocolate mousse filling:
6 ounces white chocolate (do not use chips or morsels), finely chopped